[Recipe: Buttermilk Syrup]
It’s been a while — too long, in fact. But I have the best of excuses: I was on vacation, glorious vacation, for fall break (fall, glorious fall!). And my mom was in town, and we were busy with visiting and vacation, so there’s been little time or reason to haul out the laptop.
Besides, my kitchen hasn’t seen much action, what with me not being in it.
Maybe it was that lack of activity that prompted Sunday morning’s aebelskiver madness. Or maybe it was a nesting desire that crept in once I arrived home and unpacked. Or I could blame that recurring case of post-travel blues that tends to crash my coming-home party, the welcoming committee of laundry piles and suitcases parked mid-hallway that I inevitably trip over on my descent to reality.
Come back, vacation. I’m so not over you yet.
Whatever the reason, I was feeling ambitious enough to pull out the aebelskiver pan my mom got me for my birthday. This is the second time so far we’ve endeavored to make the filled Danish pancakes, and the verdict is that they’re dang good, if a little tricky to flip in the pan without smushing them.
So it’s true: I am a contrite, head-in-hands aebelskiver smusher. Poor things. They begin their rise to golden puffery just fine, until I get my flipping skewers in there and make a floppy, deflated mess of the whole thing. I try, ever so gently, to roll them over in their half-cooked state, but I’ve yet to perfect the flip. Little bits of batter end up everywhere they shouldn’t be (coincidentally, a Williams-Sonoma e-mail featuring a how-to aebelskiver video just turned up in my inbox – perhaps I should watch and learn).
A friend with Danish heritage introduced me to the pancakes. It’s a tradition in her family for each bride to receive a traditional cast-iron pan for her wedding, and now they prepare giant piles of them every Christmas for guests. Hers turn out perfectly: little golden balls.
Mine were not blessed golden balls, but some were almost round. I made this buttermilk syrup to go with them — a recipe I got from my friend Tiff that she got from a friend of a friend. I can’t really account for its origins, but I can attest to its deliciousness.
Be warned: this is rich, sweet stuff. Wonderful atop lemon-mascarpone filled aebelskivers, and probably just as good on pancakes, waffles, the gamut of griddle-baked goodies. But I’m saving the leftovers (they keep for three weeks) to drizzle over pumpkin bundt cake.
1 stick (8 tbsp) unsalted butter
3/4 C granulated sugar
1/2 C buttermilk (lowfat is ok)
1 tsp baking soda
1 tsp vanilla
Place all ingredients in saucepan over medium heat and bring to a boil, stirring frequently. Remove from heat. Add baking soda and vanilla, whisking continuously. Serve warm. Keeps three weeks refrigerated.