Abelskivers/Ebelskivers and Levkar, a perfect way to use the remaining jam from the Chocolate Apricot Roll with Lacquer Glaze.
Abelskivers are essentially delectable Danish pancakes, made in a special cast iron pan which looks as if one were making tennis balls. They freeze easily and warm up nicely, stuffed with butter, sprinkled with powdered sugar, drizzled with syrup, or filled with jam and now Levkar.
The tricky bit with Abelskivers is turning the batter once it has browned to form the round shape without spilling batter everywhere, cooking thoroughly which is harder than it seems and most importantly, not burning one's fingers. The kids/grandkids, okay adults as well, jump up and down singing "Abelskivers Abelskivers how we love our Abelskivers!" Don't ask because I can't remember how that got started twenty-five years ago.
I give you Abelskiver accoutrements:
(Scandinavian Home Cooking by Morry and Florence Ekstand)
2 cups buttermilk or regular milk
2 c flour
3 eggs, seperated
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
2 tsp sugar
1/2 tsp vanilla or almond extract
apple slices, optional
Beat yolks, add sugar, salt, milk; then flour, soda, baking powder. Stiffly beat egg whites and fold in gently. Heat abelskiver pan, add teaspoon of vegetable oil until hot but not smoking. Fill each cavity almost to the top. Cook until lightly browned. Use a skewer, knitting needle or long tined fork and turn the abelskiver 1/3 of the way. Continue cooking and turn again forming round ball. The batter will run into the center as it turns. Test to make certain the center is done. If using apple slices, place one piece in the center when the batter is first poured. Oil pan after cooking each abelskiver.