(I am an Amazon Associate and as such I earn a small commission from any qualifying purchases that are linked below.)

Sometimes we underestimate the value of a stovetop. Did you know that it can substitute for a jet aircraft?

No, this isn’t some crazy do-it-yourself-transformation project a la Red Green, with the help of a little duct-tape. But, in fact, you can travel by stove-top, or more accurately travel by recipe.

Exploring the history and cultures of the world is high on the “bucket” list for many people, but low (or no) budget travelers have to fulfill the ambitions and imaginations of our hearts by re-thinking global exploration.

Oftentimes, on a trip to a new culture or location one of the resounding experiences that fills our memory is the unique, flavorful and unfamiliar foods that we encounter. The scents and textures, flavors and colors of that culture come to us through the sips and bites we take while visiting.

Would Paris be as romantic if they served Kellogg’s Cornflakes and instant coffee instead of freshly pressed café au lait and croissant? Certainly, it would diminish the romance.

Would a visit to Israel be as redolent of its biblical heritage if you substituted steak and potatoes (though delicious in their own right) for the multitudinous fresh vegetables, salads, and meat dishes spiced with the historical herbs and spices of the Mediterranean world that have come to be so closely associated with that place? I dare say not.

Yet, the recipes of both places can be replicated in your own kitchen…

My chosen destination turned out to be Denmark via a dish also shared with Scandinavia and North Germany. And my vehicle? Abelskivers! A puffy, round sweet pastry that tastes much like a pancake. Some recipes use yeast and others using baking powder as the leavening agent. They may or may not be filled with jam (we tried both raspberry and orange marmalade) or Nutella, and the final product is served lightly dusted with powdered sugar.

I’ve made them twice so far. Once as a dessert. And the other as a brunch pastry. Both were tasty and there is a peculiar urge to gobble every one in sight, partly because they are so cute.

To tackle this recipe you will need a specialized pan, there is no way around that. It’s a circular pan with round half-circles molded in (these you fill with batter). I chose a non-stick variety so as to avoid hassling with clean-up.

My pick was the Norpro brand that I found on Amazon. It is sturdy cast aluminum, and I’ve used it for two batches thus far and it works very well and is quite substantial. Some other brands are more hefty and a bit pricier, but this one is solid and easy to clean. If you are looking for your own pan, here it is: https://amzn.to/3XKG1Gv  (This is a paid link – I’m an amazon affiliate and get a small commission if anyone makes a purchase through this link.)

It does take some technique and a long wooden skewer is essential for carefully turning the batter as it cooks, quarter-turns create a nice round ball. If you make mistakes, remember, they are still edible! Just eat the evidence!

I’ve included a couple of recipe variations below. I have tried the first one, and found I liked it best, it uses baking powder as a leavening agent. I have not tried the second, but it is similar to one I did try and it uses yeast and is quite rich, best for when you have lots of people to share it with, just in case you’re tempted to eat too many.

Recipes:

“Ebelskivers (Danish Pancakes) With Lingonberry Jam Recipe” by Carrie Vasios Mullins, June 2, 2020. https://www.seriouseats.com/ebelskivers-danish-pancakes-lingonberry-jam-recipe

“North German Pancake Balls” by germanfoods. https://germanfoods.org/recipes/north-german-pancake-balls/