Thursday, September 12, 2013

Bacon Caramel Aebleskivers

Did you miss me? I had a bit of a hiatus happening there... went on vacation then came back from vacation (you know how that is), so there hasn't been a lot of time to play in the kitchen. The good news is that my travels have given me plenty of material to last the next month! The first big stop was actually an unplanned one. On our way to Asheville, North Carolina, as we drove the gorgeous Smoky Mountains in Tennessee, I spotted a billboard for the Lodge cast iron factory store!! I didn't know we'd be driving right by where my favorite pan was made!! This was a must-stop.

Yeah, a whole store filled with cast iron cookware and accessories. I was like a kid in a candy store. I behaved, though. I resisted getting the commemorative skillets pictured above and even this amazing apron:

Kinda regretting that decision... I did, however, pick up an Aebleskiver pan. It's The Year of More Balls, after all. Had to. 
Aebleskivers are Danish pancakes made in this special pan that make them turn out ball-shaped. Brilliant! They taste like pancakes, but you eat them like donut holes! Portable pancakes, basically. In my research I found that the possibilities are pretty endless with this spherical batter pan... there are entire Aebleskiver cookbooks out there (my birthday is in March)!

I stuck with a more traditional batter the first time... and I added some fun to the middles... caramel and bacon! This gives you the sweet and salty flavors that are so right for breakfasts. 

Aebleskivers take a bit of practice. My first batch was pretty tore up. Just make sure to grease the rounds well, and don't try to turn them before they want to turn. If they don't move with a bit of nudging with the skewer they aren't ready yet and you will tear them. You'll get the hang of it fast, though, once you catch on to the Aebleskiver's tricks.

Bacon Caramel Aebleskivers

  • 1 cups of white whole grain flour 
  • 1 cup all-purpose flour 
  • 1/2 teaspoon Bacon Salt (or regular salt) 
  • 2 teaspoon baking powder 
  • 1/4 teaspoon baking soda 
  • 1 teaspoon cinnamon 
  • 2 tablespoons sugar  
  • 2 cups buttermilk 
  • 2 eggs, separated 
  • 1 teaspoon vanilla  
  • 4 slices bacon, cooked and cut into about 24 pieces, bacon grease reserved 
  • 12 caramels, cut in half 
  • powdered sugar for serving 
In a large bowl, combine the flour, baking powder, baking soda, salt, sugar, and cinnamon. Set aside.  
In a separate bowl, whisk the buttermilk, egg yolks and vanilla together. Set aside.
Beat egg whites until stiff peaks form. 
Mix the buttermilk mixture into the flour mixture. Then fold in egg whites. 
Heat an Aebleskiver pan on the stove over medium heat. Add about 1/2 teaspoon of bacon grease to each hole in the pan, swirl to coat. 
Add enough batter to almost come to the top of each round. When the batter starts to bubble up on the sides, stick a caramel half and bacon piece in the middle. Use a wooden skewer to turn the batter 1/4 of the way around. Cook each turn for about one minute. be patient, your first batch will be rough. Repeat with the remaining batter. Sprinkle finished pancakes with powdered sugar and enjoy warm. They will also freeze well.

2013: Year of MORE BALLS Posts:
Coconut Lime Blackberry Yogurt Balls

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