Pancakes, Waffles and Dumplings


Apple Cream - Æblecreme

Beat egg white until stiff. Fold in applesauce. Whip cream and fold in. Sprinkle cinnamon and nutmeg over the mixture.

Apple Pancakes - Æblepandekager

Serves 6

Beat the eggs lightly. Add the milk.

Combine the flour, sugar and salt. Stir the flour mixture into the egg mixture, stirring in the ½ cup of cream as you mix.

Fry the apple slices in butter in a skillet.

Cover the bottom of an oven-proof baking dish, or heavy skillet, with apples. Pout the batter over slices and bake in a preheated 500° oven. When nearly done (20 or 25 minutes, or until the pancake looks like a cooked omelet), remove from oven and sprinklehere and there with a mixture of sugar and cinnamon to taste. Place dabs of butter on the pancake and return to oven until browned.

Just before serving, sprinkle with lemon juice, and cut into triangles.


Blackbread Pancakes - Rugmelspandekager

Serves 12

Scald the milk and add the salt, butter, sugar and sour cream. Let cool.

Add the eggs and the yeast, which has been softened in the water. Add the flours and mix well.

Let rise 4 hours. Beat well and bake on an oiled griddle. Make small, 3" thin cakes.

Serve at once with Huckleberry Sauce.


Buckwheat Pancakes - Boghvede-Pandekager

Melt the butter.

Beat the eggs well and mix with the butter.

Sift the flours with the other dry ingredients. Stir into egg and butter mixture. Add milk. Stir until smooth.

Bake on a hot, greased griddle.

Serve hot with Brandy Sauce. Makes 24 3-inch pancakes.


Brandy Omelet - Cognac-Omelet

Serves 4

Beat the eggs until foamy. Add the milk, the 1 teaspoon of sugar, salt and pepper and mix well.

Melt butter in a heavy skillet (preferably one used only for omelet making). Add the egg mixture and let cook over a low flame. As omelet cooks, lifth the edges toward the center and tip the pan to cook all parts equally. Cool until firm but not dry.

Fold over and turn omelet onto a hot, butter platter. Sprinkle with the 2 tablespoons of sugar and add the brandy which has been ignited. When the flame dies, garnish with orange sections or thin slices of orange.


Brandy Sauce #3 - Cognacsauce

Makes 3 cups

Mix all ingredients and cook in the top of a double boiler over hot water. Beat until thick, about 7 minutes.

This old Danish recipe may also be used over fruit cakes and other desserts.


Brandy Sauce #4 - Cognacsauce

Beat egg yolks and sugar together in the top of a double boiler over hot water until thick and creamy. Add the wine and cook a little longer until further thickened. Stir in the cognac and serve hot.

Particularly good over potato pancakes, but may be used for any pancakes or waffles.


Buckwheat Pancakes - Boghvede-Pandekager

Makes 24 3-inch pancakes

Melt the butter.

Beat the eggs well and mix with the butter.

Sift the flours with the other dry ingredients. Stir into egg and butter mixture. Add milk. Stir until smooth.

Bake on a hot, greased griddle.

Serve hot with Brandy Sauce.


Caramel Sauce - Karamelsauce

Cook water and sugar until they become syrupy.

Remove from fire and add the cream and maple sugar or extract and stir until smooth.

Serve hot or cold.


Cognac Apple Fritters - Cognacæbleskiver

Serves 6 to 8

Peel, core and slice apples and place in a bowl. Pour cognac over them and cover tightly.

Beat the egg yolk and mix with the milk and sugar. Mix well.

Sift the flour into the egg-yolk mixture and add the salt and baking powder. Stir well.

Beat egg white until stiff. Fold into above mixture.

Dip the apple slices in the batter and fry in deep fat heated to 365 degrees for 2 to 4 minutes, or until golden brown on both sides. Dust with powdered sugar while warm.

To make these fritters even more delicious, serve them topped with Rum Sauce or Apple Cream.


Corn Meal Pancakes - Majsmelspandekager

Makes 18 4-inch pancakes

Sift the corn meal, white flour, baking powder, salt and sugar together 3 or 4 times until the ingredients are very fine. Work in the butter in small chunks.

Beat the eggs. Add the cream and water and beat well for a few seconds. Add the cream mixture to the flour mixture, beating well.

Rub a heavy, hot skillet with a slice of bacon. Pour in the batter to a depth of about ¾ of an inch. Sprinkle with bits of bacon. Cover and cook about 4 minutes, or until bubbles appear all over the surface. Turn and cook on other side.


Court Pancakes - Hof Pandekager

Serves 8

To mix the cake batter: sift the flour, salt, baking powder and sugar together. Beat the eggs slightly and stir into the flour. Add the cognac and milk and water gradually, beating well. Let stand 10 minutes. Bake on a well-buttered griddle, browning the cakes delicately on both sides.

Add a tablespoon of cooled filling to each cake; roll the cake around the filling to the size of a finger sausage. Arrange on an ovenware serving dish; sprinkle with sugar; set under low broiler heat to lightly brown the top.

To make the filling: beat the yolks and sugar together in the upper part of a double boiler until thoroughly creamed; add the grated orange peel and juice, mixing well; then add dabs of butter until all is used. Cook until thickened. Remove from the heat and let cool. Use as directed.


Cream Waffles - Flødevafler

Serves 4

Whip the cream until stiff. Fold in the flour, then the ice water. Chill 1 hour.

Melt the butter and stir into the batter.

Spoon a little batter into each section of a heated waffle iron and bake until brown.

Sprinkle with powdered sugar and serve hot.


Crepes with Orange Butter

Serves 15

Combine flour, salt, eggs, milk, and 1/3 cup melted butter. Let stand 15 to 30 minutes. Heat 6" crepe pan over medium-high heat. Apply shortening, pour about ¼ cup crepe batter unto pan. Quickly swirl and pour out excess. Cook until golden brown, turn over and cook 15 seconds. To serve, spread Citrus Butter (grated peels mixed with ½ cup butter and ¼ cup sugar) and fold twice. Cover with heated liqueur/sugar/butter mixture.

Danish Pancakes - Danske Pandekager

Makes 16 to 18 pancakes

Beat eggs with 2 cups milk. Add other ingredients in order given, except whipping cream and jam.

Roll on a floured board into thin cakes about 6 inches across.

Fry in a lightly greased heavy skillet. Turn often until golden brown.

Whip cream. Serve over pancakes with jam.


Egg Dumplings - Æggeboller

Beat the egg whites until stiff.

Stir remaining ingredients, except for the butter, together. Mix well. Fold the beaten egg whites into the mixture. Shape dough into small dumplings and place in a baking dish. Melt butter and pour over dumplings.

Bake 6 to 8 minutes in a preheated 350° oven.

These dumplings are especially good with chicken fricassee, but because they are light and fluffy, they may be used in many ways.


Flour Dumplings - Melboller

Put flour and pepper in a bowl. Make a well in the center. Fill with the melted butter and beaten egg yolks. Work with a wooden spoon, gradually working in the flour.

Beat egg whites until stiff but not dry. Fold into flour mixture. The dough should be light but firm.

Shape into small balls and poach them boiling stock or soup 10 minutes. When they have risen to the top of the liquid they are ready to serve.


Fluffy Dumplings for Fricassee - Frikasséboller

Beat the eggs until light and fluffy. Add milk and mix well.

Sift the dry ingredients together and add to the egg mixture. Mix with as few strokes as possible.

Drop by teaspoonsful into boiling broth. Turn the dumplings drequently so they will be done on all sides, but do not cook longer than 10 minutes or they will be tough.


Fruit Dumplings - Frugtboller

Makes 12

Sift together flour, baking powder and salt.

Add the beaten eggs to the milk. Add to the flour mixture and blend well. Dough should be stiff enough to handle.

Wash and dry the fresh fruit you have selected. Remove pits. Roll fruit in ehough additional flour to coat each piece throoughly. Coat your hands with flour and cover each piece of fruit completely with a ¼-inch layer of dough. Pinch the edges firmly together.

Drop dumplings into rapidly boiling salted water. Cover and let cook until fruit is tender when pricked with a toothpick - 15 to 20 minutes.

Serve dumplings with melted butter, cottage cheese and a sprinkling of sugar.


Gourmet Pancakes - Fine Pandekager

Serves 6

Mix all ingredients except heavy cream and jam in order given. Roll into thin pancakes about 6 inches in diameter. Fry in a well-heated heavy skillet until brown.

Whip cream and serve over pancakes with apricot jam.


Great-Grandmother's Waffles - Oldemors Vafler

Serves 12

Dissolve yeast in warm water. Blend in 1 cup sifted flour and set in a warm place to rise until doubled in bulk.

Heat cream to the boiling point. Add the butter.

To first mixture add the rest of the flour, salt and sugar.

Beat the eggs until frothy and lemon-colored. To them add the brandy or cognac, the cream and butter mixture and the yeast mixture. Blend together thoroughly. Let rest in a cool place for 2½ hours.

Fill a well-greased, hot waffle iron 2/3 full of batter. When waffle is crisp and golden brown, remove and sprinkle with powdered sugar.

If you have not relegated waffles to breakfast use only, top these with fresh fruits or fruit preserves and whipped cream and think in lunch, brunch or Sunday-supper terms.


Huckleberry Sauce - Blåbærsauce

Mix sugar and cornstarch. Add the boiling water slowly and let boil, stirring, for 5 minutes.

Cool, then stir in the juice and chill before reheating to serve over pancakes or waffles.


Milk Dumplings - Mælkeboller

Mix all ingredients well and put in a kettle to cook over low heat. Stir continuously until mixture thickens.

When thick, pour into a buttered pan about 2 inches deep. Let stand until cold. Invert pan and remove batter. Cut into diamond-shaped pieces and pile them back into the buttered pan.

Dot with butter and brown in a moderate oven (preheated to 350 degrees).

Serve in beef consommé, chicken broth, or other clear soups.


"Poor Knights" - Arme riddere

Cut as many slices of white bread as required. Put them on a dish in a mixture of whisked egg and a little milk seasoned with sugar and cinnamon and let them soak for 4 hours. There must not be more mixture than the bread can absorb. The slices are then dipped in whisked egg and breadcrumbs and fried in butter. They are served hot with jam and look nice sprinkled with sugar.

Plain Omelet

Serves 2

Beat the egg whites stiff.

Optionally set pan in 425°F oven for 15-20 minutes (until risen and browned).

NOTES : Fillings: creamed asparagus tips; butter browned mushrooms combined with thick white sauce; creamed oysters, shrimps, lobsters, crabmeat, clams; chopped, cooked ham or other meat; chopped raw greens or herbs (parsley, leeks, chives, onions, chervil); tomato and onion slices; grated cheese.


Potato Dumplings - Kartoffelboller

Makes 12 to 16 Soups: Meat, Vegetable & Fruit

Blend ingredients in order given and drop by tablespoonsful into hot broth or soup and boil 45 minutes.

Serve with meat or in soups.


Potato Pancakes - Kartoffelpletter

Makes 16 to 18

Cook the potatoes in their jackets. Peel. Add salt and mash while warm. Work the flours into the mashed potatoes, a little at atime with egg whites. Knead the dough well.

Roll on a lightly floured board into thin round cakes.

Bake on both sides on a greased griddle over low heat until done. Watch them closely to keep them from burning.

Serve with melted butter and honey, or a cognac sauce.


Potato-Cheese Dumplings - Kartoffelboller

Boil the potatoes and rub through a sieve or run through an electric blender while hot. Stir in the butter and cheese. Mix in the flour, egg and the egg yolk. Season to taste with salt pepper.

Roll into small balls and poach in salted boiling water for 10 minutes. Drain and serve in almost any soup.

These make very acceptable family fare topped with warmed-up gravy leftovers.


Raised Whole-Wheat Pancakes - Pandekager af Usigtet Hvedem

Makes 16 4-inch pancakes

Dissolve the yeast in the lukewarm water. Add the molasses. To this add scalded and cooled milk, salt and the sifted white flour. Blend.

Add the whole-wheat flour gradually, beating after each addition, until the batter is very smooth. Cover and let rise in a warm place for 1 hour.

Stir well. Bake on a hot, greased griddle.

This dough may be set the night before if ¼ cake (or ¼ package) of yeast and ½ teaspoon of salt are added to the above recipe.


Rum Sauce - Romsauce

Beat the eggs until lemon-colored and frothy. Add the powdered sugar gradually, beating continually until all is used.

Whip cream and add with the rum to the above mixture, folding in gently at first and then beating well.


Samsø Soufflé

Serves 8

Butter a 1 to 1½ qt souffle dish; set aside. Combine half and half and flour. Bring to a boil; add butter; stir over heat until thick. Stir in cheese, salt and white pepper. Separately, beat eggs, stir in ½ cup cheese sauce. Pour this mixture into remaining cheese sauce. Separately, beat egg whites unti frothy; add cream of tartar, continue beating until mixture forms peaks. Fold into cheese sauce. Pour into prepared dish. Bake in preheated 350° oven for 30 to 35 minutes, or until puffed and golden.

NOTES : I heard a rumor that Samsø no longer exists; that it's now Danbø.


Sour-Cream Waffles - Surfløde Vafler

Serves 6

Melt the butter.

Sift together flour, sugar, baking soda, cardamom, salt; set aside.

Beat the egg yolks until lemon colored and fluffy. Add melted butter slowly. Add the sour cream and buttermilk and beat until well blended. Add to the dry ingredients and mix until smooth.

Beat the egg whites until stiff and fold into the batter.


Sour-Dough Pancakes - Surdejgspandekager

Makes ~18 4-inch pancakes

SOUR-DOUGH STARTER

Dissolve yeast in the lukewarm water (about 100 degrees). Put the dissolved yeast in a good-sized bowl and add enough flour (¾ to 1 cup) to make a thin, runny batter. Place in a small crock and cover lightly with a tea towel.

Put in a warm place to sour. Each day for 5 days add ½ cup lukewarm water and just enough flour to keep the batter the same consistency as when you first mixed it. When the batter is sour to the taste it is ready to use for making pancakes. This should be in about 5 days but may take a little longer.

To make it easy to have these pancakes whenever you want them, without waiting 5 days for the starter to sour, set aside a small quantity of the starter each time you make pancakes. Add ½ cup lukewarm water to it and just enough flour for the runny batter mentioned above. Leave it in a warm place overnight, then store in your refrigerator until you wish to make potatoes. Add enough flour and water when you begin to make the pancakes to provide a sufficient quantity of starter for the number of cakes you wish to make.

SOUR-DOUGH PANCAKES

Beat the eggs until light with the milk and the sour-dough starter.

Sift together the baking soda, baking powder, salt, sugar and flour. Combine the two mixtures and blend well.

Bake on a greased griddle or in an oiled skillet, browning on both sides. (if you wish to use an unoiled skillet or griddle, add ¼ cup of melted butter to the batter.) If you like very thin pancakes, add a little more milk to the batter.


Stuffed Potato Dumplings - Fyldte Kartoffelkugler

Serves 16

Sift flour and salt into a bowl and make a well in the center. Place whole eggs and water in this well and mix until dry ingredients are moist. Knead until smooth. Cover the dough and let it rest while you make the filling; the dough will be less stiff after resting and will make the forming of dumplings easier.

Roll the dough on a floured board, thinner than for a piecrust, and cut into small pieces, about 3 inches square. Place a spoonful of the filling on each square. Fold the dough over the filling to form a 3-cornered pocket. Seal the edges firmly.

Drop the dumplings into boiling broth or salted water and cook 15 minutes. Serve at once.

(This recipe may be doubled and used as a jacket for a ham to be baked in the oven.)

FILLING

Brown the onion in the butter. Combine with all other ingredients and mix until very smooth.