Mango Wheat Aebleskiver

Now time for my kitchen secret..😉😍.

As I mentioned in my Eggless Mango Wheat Pancake, for the kitchen secret, I converted my eggless pancake batter into a Danish delicacy ‘Aebleskiver’ or ‘Ebelskiver’. It’s a puffy pancake balls prepared by Danes and most celebrated dessert during Christmas. I transformed this eggless pancake batter into this delicacy.  In Danish, it literally translates to Apple Slices, though traditionally it had sliced apples as stuffing, over a period of time, it waned out.

Actually, the basic ingredients of ‘Aebleskiver’ are similar to that of my Mango Wheat Pancake with egg. But, I tried with this eggless batter, outcome was awesome, as it also had a hidden filling..😍😋.

Now let’s get into the recipe…👇

Scoop small balls from Nutella on a greased plate or on a plate with wax paper. Freeze it for minimum 30 minutes.

Meanwhile prepare the batter following the same instructions mentioned above for eggless pancake.

Heat a pan which has pits or cavities. Keep it in low flame. You can use either ‘Aebleskiver’ pan or any mini pancake maker. Here, I used my South Indian non-stick utensil which is same as the pan exclusively used for it, we call it as Panaiyaaram kal. We do small puffy savoury with a seasoned batter similar to idli batter. Add little butter to the cavities/holes.

Then scoop the batter and fill half of all the cavities.

Remove the Nutella balls from the freezer and place the balls on the half batter filled cavities. While placing, press the balls, so they sit perfectly in the center.

Immediately fill the cavities with more batter to cover the Nutella filling. Smear little butter on top or you can skip adding.

Close with a lid and cook in low flame for 2 -3 minutes or you can see the surface colour changing, getting partially cooked.

Open and gently flip the mini pancakes with a sharp tool or fork.

Let it cook for another 2 minutes or till it turns nice golden-brown (check by gently flipping one pancake if it has changed colour). If you desire, again flip and cook for a minute or you can remove it from the pan by poking it with the sharp tool.

Garnishing ingredients are optional. I used mango puree to drizzle on top and created a mango cream cheese frosting bed beneath the mini nutella filled pancakes.

If you cut open the pancakes you’ll be excited to see the molten nutella oozing out. Such a treat to all your senses…😍🥰.

This spherical beauty, Mini Nutella filled Pancakes with a crispy, brown outside and soft, fluffy inside are ready to serve.

Ingredients:

Wet ingredients:

Milk – 1+1/8 cup

Vinegar – 1 tbsp

Vanilla extract – 1 tsp

Melted butter – 2 tbsp

Mango chopped – ¾ cup

Dry ingredients:

Wheat flour – 1 ¼ cup

Sugar – 2 tbsp

Baking powder – 1 ½ tsp

Baking soda – ½ tsp

Salt – ½ tsp

Cinnamon powder – 1/8 tsp

Instructions:

1. Scoop small balls from Nutella on a greased plate or on a plate with wax paper. Freeze it for minimum 30 minutes.
2. Meanwhile prepare the batter following the same instructions mentioned above for eggless pancake.
3. Heat a pan which has pits or cavities. Keep it in low flame. You can use either ‘Aebleskiver’ pan or any mini pancake maker. Here, I used my South Indian non-stick utensil which is same as the pan exclusively used for it, we call it as Panaiyaaram kal. We do small puffy savoury with a seasoned batter similar to idli batter.
4. Add little butter to the cavities/holes, then scoop the batter and fill half of all the cavities.
5. Remove the Nutella balls from the freezer and place the balls on the half batter filled cavities. While placing, press the balls, so they sit perfectly in the center.
6. Immediately fill the cavities with more batter to cover the Nutella filling. Smear little butter on top or you can skip adding.
7. Close with a lid and cook in low flame for 2 -3 minutes or you can see the surface colour changing, getting partially cooked.
8. Open and gently flip the mini pancakes with a sharp tool or fork.
9. Let it cook for another 2 minutes or till it turns nice golden-brown (check by gently flipping one pancake if it has changed colour).
10. If you desire, again flip and cook for a minute or you can remove it from the pan by poking it with the sharp tool.
11. Mini nutella filled pancakes with a crispy outside and soft inside are ready to serve. Again garnishing ingredients are optional.
12. I used mango puree to drizzle on top and created a mango cream cheese frosting bed beneath the mini nutella filled pancakes.
13. This spherical beauty is fluffy, soft inside and a crispy brown outside. If you cut open the pancakes you’ll be excited to see the molten nutella oozing out. Such a treat to all your senses…😍🥰.