This morning I did a happy dance. Yes, it's Sunday, but no, it had nothing to do with football. Actually, my team (the Seahawks) deserved no form of dancing. They played poor; it hurts, especially because it was the first game of the season they actually broadcasted on T.V. up here in Alaska. Hopefully one of these Sundays they'll get it together...yes, that's what us Seahawks fans say every season, but you just never know :-)
Back to that dance. It was for the most delicious things I think I've come up with, yet. Ebelskivers. Say what? They are little puffed pancakes, filled with whatever you choose. I filled ours with raspberry pomegranate jam. Ry informed me that they are actually pancake planets (duh, mom!). He also told me Covey's new nickname was "evil skeever." I kept emphasizing the "b," but it made no difference. They are originally a dutch recipe, for more info click here.
So how did I come upon this masterpiece? Yesterday, my sister and I went to garage sales and I scored this fantastic ebelskiver pan. It was brand new and I'm always eager to find some cool pan for inspiration for a Ry-recipe. I have never had ebelskivers before, but my dad informed me my grandma used to make them when he was little. I started googling around for a recipe, to see if there was any hope for a gluten-free, egg-free, dairy-free version.
The recipe I chose to modify had 2 egg whites in it. Most of the other recipes (click here for a page of recipes) I found had 3 or more eggs in them. I really didn't want to go there, it sounded like a challenge not worth confronting. Every recipe I saw also called for two cups of buttermilk, which I learned is not hard to make. You just add one teaspoon of apple cider vinegar (actually white vinegar, but I changed that) to 1 cup of milk (soy, rice, etc.). I also learned today that you can make "egg-whites" out of agar powder whisked with water.
Yes, this morning I learned a lot. Want to know the best thing I learned? You can make egg-free, dairy-free, gluten-free ebelskivers. These are going to be a go-to recipe in this house, whether it's for breakfast, brunch, holidays, etc., I think my brand-new pan is going to be well-used, like twice today. My sister is coming over later today with a few ingredients we used up on the first batch. She hasn't had any, yet. We tried saving her one, but the boys are too quick.
Ebelskivers (Vegan, Gluten-free)
1-1/2 cup brown rice flour
1/2 cup tapioca flour
2 teaspoons corn-free baking powder
1 Tablespoon sugar
1 teaspoon guar gum
1 teaspoon cinnamon
1/2 teaspoon sea salt
1 Tablespoon agar egg whites*
2 Tablespoons water
2 cups soy buttermilk**
2 Tablespoons apple cider vinear
1/2 cup palm shortening, melted
1/4 cup raspberry jam
1. Make your egg white replacements with agar powder. Place 1 tablespoon agar in a small dish and whisk together with 2 tablespoons water. Set in refrigerator to chill.
2. Make your soy buttermilk by mixing together 2 tablespoons apple cider vinegar with 2 cups soymilk. Let sit while preparing batter.
3. Mix together brown rice flour, tapioca flour, baking powder, sugar, guar gum, cinnamon and sea salt.
4. Remove agar egg whites from fridge and whisk again.
5. Place agar whites in soy buttermilk and add melted palm shortening. Mix well, then mix into dry ingredients.
6. Heat your ebelskiver skillet over medium heat. Place about 1/4 teaspoon palm shortening in each well of pan. When hot, place 1 tablespoon of batter in each well. Put one teaspoon of raspberry jam on top of batter, then top again with 1 tablespoon batter. Cook for about 3-5 minutes, until brown and crispy.
7. Flip using two wooden skewers. Cook for another 3 minutes.
8. Let cool for about 10-15 minutes before eating, so you don’t burn yourself on the hot filling!
9. There are a variety of fillings that can be used- applesauce, diced apples with cinnamon and sugar, any flavor of jam, sausages, etc.
10. Be creative and enjoy!
*replace 2 egg whites with agar powder: whisk together 1 Tablespoon agar powder with 2 Tablespoons water. Chill. Whisk again before adding to recipe. Replaces 2 egg whites.
**soy buttermilk: mix together 2 cups soy milk with 2 Tablespoons apple cider vinegar to replace 2 cups buttermilk. Alternate milk can be used.