21 November 2017

Ebelskiver Pan

I got an ebelskiver pan a few weeks ago after reading about other types of breads you can make in them too.  I couldn't think of a reason to have a pan that could only be used for one thing, but when I realized that there are lots of places that make little round pancake things, I decided to give it a try.  I did popovers and ebelskivers before our trip and last night we had paniyaram (southern India) with tomato chutney and banh khot (Vietnamese) with nuoc cham.  I think it's best to use this pan for breakfast or a snack rather than for dinner because it takes time when you can only cook seven at once (and I really can't justify two pans) and they really are best hot so it's nice if you don't have the whole family waiting for food.

Paniyaram:

Saute some diced carrot, onion, chiles, etc in some oil along with mustard seed and curry leaves.  You can add some hing too, and some salt.  Mix that into 2 cups of dosa batter and cook in the ebelskiver pan.  This makes around 20-25 paniyaram.

Banh khot:

Combine 1 cup of rice flour, 2 T of cornstarch, 1.5 cups water, 1/2 cup coconut milk, 1/2 tsp turmeric, and 1/2 tsp of salt.e'  These aren't flipped like ebelskivers and paniyaram, but cover them with a lid so they'll steam.  I added tofu or chicken to each after I filled the pan.  This also makes around 20-25 banh khot.

I also want to try takoyaki (Japan), khanom krok (Thailand), masa (West Africa- found this one while looking for corn-based recipes), and vitumbua (East Africa).

1 comment:

  1. Ooo, I may have to dig my aebleskiver pan out now....I haven't used it for years but couldn't get rid of it either, what kind of former Danish student would I be then?

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