More exciting cooking projects: making munker! These are Norwegian pancake puffs, though you might know them as æbleskiver, the Danish name. The cast iron pan was a birthday present from my mother, and it travelled Norway-London-Accra-Rome the last couple months. Realizing that Rome has better cooking conditions that sweat-dripping Accra, I took the pan back for Easter and tried it out at a friend’s house. Often made with buttermilk or kefir and baking soda, but these were made with milk and yeast.
Everything measured out and ready to go: this only needs 30 minutes to rise, so I assembled it on arrival at our friend’s house. Just whisk this together, cover bowl with tea towel and enjoy your dinner. I found this recipe on the always enjoyable Recipe Reminiscing: Maiden Draason’s Apple Slices (monks)
Munker (pancake puffs, with milk and yeast)
25 grammes fresh yeast (or 12.5 grammes dry)
250 ml milk
1 tbs sugar
60 grammes of soft butter
zest of 1/2 lemon (I skipped this, as I had none)
1/2 tsp ground cardamom
300 ml plain white flour
Extra butter for frying
Jam or icing sugar to serve: we used crema di pistachio, which was gorgeous
After half an hour, the batter was bubbly and frothy. I heated the cast iron pan (9 holes) on the gas burner, brished the holes lightly with butter and spooned in about 2/3 hoe worth of batter. Very exciting! I did have several helpers. Here we are, turning them 3/4 with wooden skewers so the batter runs out to complete the sphere of pancake. We tried, we erred, we improved. We ate them all.
Not quite spherical, but better: serve warm with jam and enjoy! These were very light and more-ish, and the batter made 3-4 rounds worth. Definitely to be explored with the sour milk variations, which would be tangier. The pan should also work well for takoyaki (octopus balls), which will be tried.