So this month is “Try a cooking technique we’ve never used before” month on the blog. I got a cast iron abelskiver pan originally to try to make an Indian dish called paniyaram, but I’m in the middle of the apple apocalypse. We’re having a bumper crop this year, and I haven’t had time to sort out a recipe in between trying to can as much as I can (pun not intended). So, since I have a ton of apple butter, I give you abelskiver stuffed with apple butter. But you can use any jam or other filling you want. You can also use this as a funky dessert, just throw some powdered sugar over them, or drizzle them with a chocolate or caramel sauce. Go wild.
Gluten-free & Vegan Abelskiver (Stuffed Pancakes)
A neat treat on a fall day with your choice of jam, for either breakfast or dessert. If using for dessert, you could sprinkle them with powdered sugar or dress them with a dessert sauce.
1 1/2cupsGluten-free, Rice-free, Potato-free flour mix(see recipe card in the post or you can try your normal gluten free flour mix)
2teaspoonsbaking powderhere’s a corn free version – https://wholenewmom.com/health-concerns/make-your-own-baking-powder/
1 1/4cupnon-dairy milkI use homemade cashew or rice milk
1teaspoonvanilla extract(I make my own with vanilla beans and vodka made from potatoesas most commercial extract contains corn)
3Tablespoons safe for you oilI used grape seed oil or olive oil
1teaspoonpsyllium husk powder
oil to grease pan
1jar applebutter or jam of your choice
Place water, vanilla extract, non-dairy milk, oil, and psyllium husk powder (Wet Ingredients) in a smaller bowl and whisk together until smooth. Let mixture sit for about 30 minutes so that the psyllium can gel.
Measure out flour, salt, baking powder and brown sugar (Dry Ingredients) and place in a large bowl. Whisk ingredients together until they are well incorporated into each other.
When psyllium in wet ingredients has gelled, pour wet ingredient mixture into the dry ingredient mixture and whisk them together until most of the lumps are gone.
Heat your skillet over medium low heat, depending on your burner strength. When your skillet is hot, add a bit oil to each of the abelskiver wells, about 1/2 a teaspoon each. (Yes, this looks and sounds like a lot but is correct).
Scoop some of the pancake batter into one of the abeskiver wells. You want about 1/2 of a tablespoon, and then add about half of a teaspoon of apple butter, or your choice of jam. Then add about another 1/2 of a tablespoon of pancake batter. I used a Pampered Chef small scoop that holds about a tablespoon and only filled it halfway.
Cook until the edges of the ableskiver look dry and there are bubbles in the batter. You can use a small silverware spoon or a bamboo skewer to flip the abeskiver. Cook until the other side is a nice deep golden brown.