Can you feel it? Summer just slipped into our lives. Not the weather per se, as we are in the midst of the annual June Gloom here in San Diego, but the lifestyle.
Done are the early morning rushes to get out the door before the school bell. Done are the late nights finishing up homework long after the sun has set. Done is my driving schedule that has me trecking to and from the school multiple times a day.
What's not done, are leisurely mornings filled with new food creations, laughter with Liv, and steaming cups coffee that I actually get to drink before I run out the door.
|Someone wants his own plate...|
In celebration of the first day of summer vacation, Liv and I put together a couple of her favorite things. Ebelskivers (little round pancakes), bananas, and brown sugar, to be exact.
Whipping out our new favorite kitchen tool, the Nonstick Ebelskiver pan, I felt a little like I was cheating. For years my mom has spent time seasoning the cast iron ebelskiver pans of her youth, but I just can't get the hang of them.
First, I can't get over the amount of butter required to make the little pancakes not stick, and second, I just can't figure out how to make the temperature right. Hence, ending up with some ebelskivers raw in the middle while others are burnt to a crisp.
So... I didn't tell Mom, but I ordered a non-stick pan a few months ago, and now ebelskivers have become something I can do. Actually, Ebelskivers have become something Liv can do herself.
For these first day of summer beauties we used our favorite sweet batter, adapted from Kevin Craft's book Ebelskivers. Actually, if you wouldn't tell mom that we changed her childhood recipe in addition to the pans I'd appreciate that too...
In any case, Sweet Vanilla Ebelskiver Batter layered with bananas quickly sauteed with a touch of brown sugar rang in our first day of summer in style. Pajamas till noon, coffee sipped while still hot, and brunch... this is Living Life.
1 - 2 ripe bananas, chopped
brown sugar (2-3 Tbs, or more or less depending on your taste for sweetness)
butter (use dairy free butter to make dairy free)
Vanilla Batter - Dairy Free:
2/3 cup all-purpose flour
1/3 cup spelt flour (or whole wheat or all-purpose)
1 1/2 tsp sugar (or honey)
1/2 tsp baking powder
1/4 tsp salt
2 large eggs, separated
1 cup rice milk (may use milk)
2 Tbs vegetable oil
1/2 tsp vanilla extract (we enjoyed vanilla beans scraped from 1/2 of a bean pod)
To prepare bananas, place bananas and brown sugar in a small skillet over medium heat and sautee with a touch of butter for just a couple of minutes, or just until bananas are slightly softened or softened to your taste.
|Bananas sauteed with brown sugar & a happy spatula|
To prepare batter, add the flours, sugar, baking powder and salt. Whisk lightly to combine.
In a small bowl lightly whisk the egg yolks and then add the milk, melted butter and vanilla. Whisk to combine. Add the egg mixture to the dry ingredients and stir until blended. Batter may be lumpy.
In a small bowl whisk the egg whites until stiff, but not dry peaks form (may use an electric mixer, but we suggest a good ole whisk!). Fold the beaten egg whites into the batter until no white streaks remain.
With your ebelskiver pan heated over medium heat, fill cups about 1/2 full. Moving quickly, spoon a few chopped bananas over the batter, then fill cups with more batter to cover bananas.
Using wooden skewers, flip the ebelskivers after a couple of minutes, and then cook until cooked through and nicely browned.
Serve with maple syrup and a dusting of powdered sugar.
Liv Life Note: Liv says these are best served with LOTS of powdered sugar as well as a generous dose of maple syrup.