I have long had a serious relationship with these fantastic little 'pancakes'. I was first introduced to them when I was an exchange student in Denmark, and they were made regularly in the lead up to Christmas. I particularly remember them accompanying lots of gorgeous Gløgg, which is the Danish version of mulled wine. I was frustrated that in the buying decisions to be made just before leaving that the special pan you make them in was simply out of the reach of my meagre budget and they remained a distant memory for a very long time. That is, until my good friend Rachel (who was a fellow Kiwi in Denmark with me) kindly took pity on me when I visited her a few years ago. She of course had the good sense to bring one home, but it had sat gathering dust in her cupboard, and obviously my coveting of it, my hangdog "I want one" looks were too much and she VERY kindly gifted it to me. There are few things that make me happy, handing me coveted kitchenware is one of them!!!!!
Soooooo, that gorgeous little pan has been dragged out every winter since, I have tried and tweaked many recipes to come up with this one (that never fails me) and these addictive little numbers are firmly ensconced in my cooking repertoire and my heart. Every time I eat them it takes me back to the lovely country from which they come, and reminds of all the lovely people and great times I enjoyed there.
This recipe makes around 40 balls. When they were served to me in Denmark they were accompanied with a strawberry conserve and icing sugar, my 'technique' is to dip in icing sugar then spoon on some conserve then shove it lovingly into my mouth!:) Of course a search on the internet shows all sorts of things to put with them, but I stick to that one because it's what feels familiar, and I think it is the ritualistic aspect of foods such as these that makes the experience. If you feel the need to try this recipe the pans are available in New Zealand (at a price). I last saw them on the Millys website. To complete the sharing of this I had to video how the little pan works, they really are a marvel! It does help to get the recipe right, the wrong one makes for very difficult turning, but when it's right it is almost like poetry! Don't laugh at my video editing skills though, it is my first attempt!!!!!
250 g plain flour
1/2 tsp baking soda
400 ml buttermilk
50 melted butter
1 tsp grated lemon zest
butter for frying
Put flour, baking soda and sugar in a bowl. Separate eggs and beat whites until stiff. Mix buttermilk and egg yolks into dry ingredients until smooth stir in melted butter, then fold in egg whites until incorporated. Put a small knob of butter in each 'cup' of pan and fill each with the pancake mix to about 2/3 full. When the bubbles start to form on the top turn them over, I use two forks to do this. (check it out on the video!!)
Finish cooking and then turn them out and serve with strawberry (or any other fruit) conserve and icing sugar.