So I have a bad habit or maybe it’s a big mouth. I have a bad habit of being a big mouth.
See I make things and rather than save them so they can be a big surprise in future books or do big blog posts that could bring in tons of traffic… I tweet and post pictures on Facebook. It’s bad because then people want recipes and it’s not like I can just hand them one of my notebooks. So there are delays and those with short attention spans wander away to lust after other food porn and never get the recipes they requested. It’s a bad system and the flaw is in the origin sadly… me.
As I mentioned earlier, Dan and I are deep into a West Wing marathon that fills every moment of free time. I find myself envying their bustling office with winding corridors to speed walk through and large random binders with labels like “Education” and “Japan” or my personal favorite “Current”. Mostly I’m jealous of Leo. No not because he’s mad rich and influential. That would make sense. It’s not his double breasted suits that make him look like he should be getting drinks with Lovie – because that would make no sense whats so ever. It’s Margret. She’s a little random but she’s good and isn’t afraid to let Leo know when he’s the wrench in the well oiled machine that is The White House. I wish I had a Margret.
I tried talking to Aggie about it. Sort of framed it like a promotion but she declined. Something about cats preferring to nap and chase laser pointers.
So this system remains broken and I will unfortunately* still leak photos of future posts on the internet before they typed out nicely… like I did with this post…
Aebleskiver is a fancy way of saying Danish Pancake Bites. You’ll need a special pan with cups but luckily you can find those for like $13 so you can gadget up your kitchen and still afford the organic blueberries we used in this recipe. This recipe also makes about 20 to 24 bites so their prefect for brunch parties and potlucks. They also “keep” if you cover them and put ’em in the fridge so you can enjoy them the next day at room temperature. They get a little gummy if you try to reheat. What can I say? The world is an imperfect place. Even when dealing with almost perfect little Danish pancakes.
2 cups Flour
1 teaspoon Cornstarch
1 Tablespoon Sugar
1 teaspoon Crushed Pink Himalayan Salt
1 teaspoon Baking Powder
1 teaspoon Baking Soda
2 cups Soymilk
1 Cup Fresh Blueberries – we recommend using the smaller organic ones
2 Tablespoons Applesauce
2 Tablespoons EnerG Egg Replacer
1 teaspoon Ground Flaxseed
1/2 teaspoon Grated Lemon Peel
Coconut Oil for coating your pan
Maple Syrup and Powdered Sugar to pile on top
Whisk Applesauce, Egg Replacer and Flaxseed together in a small bowl.
In a large bowl, mix together all the remaining ingredients except Blueberries using a hand held mixer until smooth and creamy. Make sure ther are no clumps!
Coat the cups of your pan with Coconut Oil and heat your pan over a medium heat.
Fold in your Blueberries using a large wooden spoon. Once your Oil has melted, use the spoon to fill each cup 3/4 of the way with batter. Let your pancakes cook. Don’t flip them over until the endges begin to bubble. To flip your pancakes using a chopstick or knitting needle by pressing slightly on one side . They should easily roll over. If they don’t – they need to brown longer. Wipe your chopstick off between each flip because you’ll get raw batter on it.
Once your pancakes are brown on both sides – dump them on a plate. Coat your pan between batches and keep in mind the hotter your pan gets – they faster they’ll brown. Be careful when coating a hot pan. I guess I have to say that.
Top with Powdered Sugar or Maple Syrup and serve with a huge mug of wonderful…