Æbleskiver (All-Natural Pancake Mix)
Aebleskiver is a Danish Pancake, like doughnut holes, but much better. It's traditionally served with glogg during Advent and cooked in a cast-iron pan that resembles an egg poacher. Let your imagination guide you. Serve savory maybe with bacon and cheese, or sweet with syrup, jam, or powdered sugar.
Ingredients
- 5 lb (2.27 KG.) BruxMix All-Natural Pancake Mix
- 10 ea (200 g.) Egg Yolks
- 10 ea (330 g.) Egg Whites
- 2.75 Qts. (2.6 Lt.) Buttermilk
- 1 lb (453 g.) Unsalted butter, melted
- 2 tsp Ground Cardamom (optional)
- 1 ea Lemon Zest (optional)
Instructions
- Melt the butter completely in a pan and then transfer it to a cold 6th pan to cool down.
- In a bowl, add the pancake mix and then gently whisk in the buttermilk and egg yolks.
- When combined, add the warm melted butter and mix just until smooth and fully incorporated.
- Beat the egg whites until stiff peaks form.
- Fold the egg whites into the batter to a smooth even consistency.
- Be careful not to over mix.
- Cook in an aebleskiver pan at 325º F.
- Use skewers to rotate the aebleskiver until fully cooked.
Notes
Adjust buttermilk to ensure the batter is free-flowing.
A squirt bottle or piping bag is the fastest way to portion.
Turning Technique Video
Pumpkin Spice Pancakes
Ingredients
- 1 lb. All-Natural Pancake Mix
- 12 oz. Whole Milk, or 16 oz Buttermilk*
- 6 oz. Libby’s Easy Pumpkin Pie Mix, or similar
- 2 ea. Large Eggs, beaten
- 3 oz. Unsalted Butter, melted
Instructions
- Place pancake mix in a bowl.
- Add canned pumpkin pie mix, whole milk, melted butter, and beaten eggs.
- Whisk until thick and slightly lumpy.
- Let stand 20 minutes or rest overnight.
- Keep batter refrigerated.
- Cook on a medium-high heat griddle (350-375 F).
Notes
- DO NOT OVERMIX.
- Mix should have a thick consistency.
- *Adjust milk to desired batter consistency.
Maple Sugar Butter
A deceptively simple, delicious spread for BruxMix Pancakes and Brussels Waffles.
Ingredients
- 10 oz Maple Sugar
- 16 oz Salted Butter (European Style 84%)
- 1 Tbs Ground Cinnamon (Penzeys)
Instructions
- Allow the butter to come to room temperature.
- In a mixer with the paddle attachment, beat the butter until smooth.
- Add the maple sugar and cinnamon.
- Beat until light and creamy (approx 5 minutes)
- Store unrefrigerated in a covered container.
Notes
Refrigerate it if you must, but let it soften befor service.
Yield: 1 Serving
Dubai Chocolate Waffle
A playful spin on Dubai chocolate with a Crispy Brussels Waffle in place of the Kadayif.
Ingredients
Assembly
- 1 ea Authentic Brussels Waffle
- Powdered Sugar
- 2 oz. Pistachio Crème (see below)
- 2 oz. Dark Chocolate Sauce (see below)
- 1 Tbs. Chopped Pistachios
- 1 Tbs Chopped 64% Chocolate (Guittard - L'Etoile du Nord)
Dark Chocolate Sauce
- 130 g 72% Chocolate (Guittard Coucher du Soleil)
- 130 g 64% Chocolate (Guittard L'Etoile du Nord)
- 250 g Water
- 250 g Heavy Cream
- 140 g Sugar
Pistachio Crème
Instructions
Assembly
- Dust the waffle with powdered sugar.
- Pipe on the pistachio cream.
- Pipe on the chocolate sauce.
- Garnish with chopped pistachios and chocolate.
Dark Chocolate Sauce
- Combine all the ingredients in a pot and slowly bring to the boil over medium heat, stirring constantly.
- Simmer to nappé, cool, and store at room temperature.
Pistachio Crème
- Combine all the Pistachio Cream ingredients and mix until well blended.
- Place in a disposable piping bag and keep refrigerated.
Notes
The Dark Chocolate Sauce will become very thick and unpourable if refrigerated.
Lemon Ricotta Pancakes
Ingredients
- 1 lb Brux Pancake Mix
- 2-2.5 cups Whole Milk
- 1 cup Ricotta Cheese
- 2 ea Eggs-Beaten
- 3 oz Melted butter
- 1 Tbsp Lemon Zest
Instructions
- Whisk the ricotta and milk together in a measuring pitcher.
- Place pancake mix in a bowl.
- Add ricotta/milk Mixture.
- Add eggs and stir with a whisk until thick and slightly lumpy.
- Fold in butter.
- DO NOT OVERMIX. Batter should be thick.
- Let stand 20 minutes OR rest overnight.
- Keep batter refrigerated.
- Cook on med-high heat griddle 350-375 degrees
Yield: 12 muffins
Gluten Free Blueberry Muffin Recipe
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 1 ½ cup BruxMix Gluten Free Mix
- 1 teaspoon baking powder
- 1/3 cup sugar
- 2 large eggs
- 1 cup whole or plant based milk
- 1 teaspoon vanilla
- 2/3 cup blueberries
- 6 tablespoons vegetable oil or melted butter
Instructions
- Preheat the oven to 425° F.
- In a large bowl, add dry ingredients and whisk to blend, add wet ingredients, and whisk until combined.
- Fold blueberries or fruit of choice into the batter.
- Put paper liners into a muffin tin.
- Fill each cup ¾ to the top with batter.
- Bake for 5 minutes.
- Lower oven to 350° F and bake for 12-15 minutes until done.