World Cup Recipes – Danish Aebleskiver on the BBQ (Pancake Soccer Balls)

This is the second in a series of recipes that i am presenting celebrating the 2010 World Cup

The first was my very much requested

This time around let’s have Breakfast in Denmark shall we?

These are Aebleskiver (please note it is the same single or plural, you do not add an s on the end)


From Wikipedia, the free encyclopedia

Æbleskiver Danish meaning apple slices (singular: æbleskive)) are traditional Danish pancakes in a distinctive shape of a sphere. Somewhat similar in texture to North American Pancakes crossed with a popover, Æbleskiver are solid like a pancake but light and fluffy like a popover. The English spelling is usually aebleskiver or ebleskiver.

In the United States, a version of æbleskiver is sold with a commercially repackaged pan, branded as “Pancake Puffs”.

These are very easy to make and normally I make these on my stove top but today I decided to give it a go on my Gas BBQ

Before you attempt to make these you need an aebleskiver pan I bought mine off the auction site eBay but they can also be found in a European delicatessen and cake shops.

If you have trouble finding one here they are on eBay This is what my pan looks like. You may also be able to get away with an egg poaching pan, you will notice that the cavities have rounded bottoms, you do not want a flat bottom as the balls will not turn out as round. Also mine is made of Cast Iron which is the best for retaining even heat. A well seasoned pan will not have many sticking issues.

Now for the recipe……

Here is a recipe for Aebleskiver.

Makes about 7 batches of 7 Aeblekiver
(49 balls)

Aebleskiver Recipe:

2 eggs (separated)

2 cups buttermilk

(if you do not have Buttermilk you can put 2 Tbs of lemon juice or vinegar  into a 2 cup measure and fill with milk of any kind … I used 1% and let sit 5 minutes)

1 tsp vanilla extract

2 cups flour
2 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

2 Tbsp sugar

4 Tbsp melted butter
While making today’s recipe I had a few technical  issues.
First off my camera cards memory was filled so I had to stop in order to transfer on to my computer and then empty the card.
After that  I started taking pictures again and the battery died on me so another delay while I recharged the battery a little, I have ordered a spare battery from eBay but it has yet to arrive in the mail.
Lets make Aebleskiver
Separate the eggs.
Mix egg yolks and all the other ingredients together
at one time and beat until smooth.

Beat the whites stiff and fold in last.

Allow batter to set for 20 minutes
to let baking powder work.

Now that the batter is made, lets start the grill.
All BBQ’s will be different but in my case I lit the burner on the left side on high and sat the pan directly above the heat, and closed the lid to let the Cast Iron pan get up to temperature.
Of course as I mentioned before, you do not have to do this on a BBQ, I do it more often on a stove top.
You want to be able to drop a few drops of water into the pan and see them dance.
I then use a small glass with some oil in it  and a basting brush, just before putting in the batter give the entire surface of the pan a coating of oil, this will help to prevent sticking.
I used a gravy ladle to pour the batter into each of the compartments.
these will not take very long to be ready to turn, so stay by the grill.
As with regular pancakes you should see a couple of bubbles rise to the top, and then they may be able to be turned.
I use a wooden skewer to turn the Aebleskiver, Use the skewer to gently go around the outside of the batter to loosen from the pan, and then poke the side and lift and turn 1/3, this will pour the uncooked batter back into the hole The part that was at the bottom should be getting golden brown.
And then by the time you have turned them all you may be able turn another 1.3 turn.
Once you have turned it 3 times you can continue to spin them in the hole to get a consistent browning.
Then you can take them out and put into a warming bowl or directly on to a plate, you can then serve with icing sugar and or Maple Syrup, and then start a new batch of 7 more.
As you can see in a couple of these pics you can pour 1/2 of the whole with batter and then add some jam to each hole (I used Raspberry today) and then cover with more batter.
Cooking them in the same manner as before.
More technical difficulties as while on the last couple of batches it started to rain so I finished them off on my stove in the kitchen.
As you can see you have lots of possibilities to garnish them, with sliced strawberries or jam or syrup, all is good!
The original Aebleskiver recipe called for small pieces of apple being in the centers.


Whole lota shaking goin on North of the border -EarthQuake – Thank Twitter

So at 1:45 pm June 23rd 2010 Eastern June 23rd 2010,  I am on my computer in the basement of my house here in Oshawa, Ontario Canada and my chair moves, I had thought that my Dog had nudged me, but I look down and no dog, then I noticed that something I had hanging on a shelf was twitching. Ok now I knew that we were having an Earthquake.

Within 1 minute Twitter messages were popping up like crazy!, post like :,ok what just happened” and “WTF”, people were feeling it from Ottawa to London (Ontario) to Sudbury and into Michigan too, From what I gather it originated north of Ottawa and was a 5.5. (may have been downgraded to 5.0)

I am so glad that I am on Twitter, since news of this spread across the globe, I had friends in Holland message me to see if we were ok and this is within minutes and the news wires did not even have it yet.

Thank goodness everything here is ok, it is still early but hearing reports of minor injuries and ceiling tiles falling in some buildings in Ottawa. I hope that is the extent of it.

They say it occurred 15 km below the surface and was felt for a 500 km radius but remember a lot of the first news is not confirmed.

The last time I felt an earthquake was perhaps 20 years ago sitting at the dining room table  I noticed our spider plant swaying back and forth about 6 inches. and we were on the 15th floor where it is felt stronger than at ground level.

But today being in the basement and feeling it was a little spooky, one of my Twitter friends mentioned how it is a common thing in Southern California and that is true but up here when it happens we get a little rattled (pun intended)

Mother Nature is playing some games around the world of late. Meh lets blame it on BP

Hmmm It is really hot today and the Earthquake has made me hungry, what shall I make for dinner?……. I know Shake & Bake



a couple of things I found out since posting…..

No serious injuries but some buildings damaged and a road on a causeway collapsed

you can read about it here

Further Update ….

Saw this from one of my facebook friends thought it was funny

and see a video

of government session while the earthquake happened, is it just me or is the guy sitting down just totally oblivious to what is happening around him?

My review of 2010 Toronto’s Woodbine Beach * Rib-fest Starring Ted Reader


Having 2 weeks before attending the Rib-fest in Bomanville and having a good time and having gone there all 3 years that is has been held, I was not sure what to expect out of the big city of Toronto which is about 45 minutes to the south-west of here.  

Having also being  disappointed to hear that the Canadian Open Championships were canceled (without any notice on the website by the way) I wondered if any of the Rib-fest would still be on, how ever after checking the face book page for Ted Reader he posted that he was grilling there all week-end so that was enough for me, I was going!  

I called my good friend Joe Simeunovich (we go back in the Printing trade 30 years) and asked him if he would be interested in going. He was excited to say the least, Joe recently bought a Pellet burning grill that he loves so this kind of show would be of great interest to him.  

At first the plan was to go on the Saturday but the weather forecast was for 70% rain with Thunder storms so I put it off till the Sunday morning, for which I am glad, it was a glorious day to spend in a park. The doors opened at 11am and we pulled in around noon, Now we thought that parking would be nightmare but there was parking for $10.00 right beside the park and it was a huge lot with lots of open spots to park.  

That is my friend Joe in the Black shirt about to get his Cream Soda


As soon as we got in, Joe went straight over to Pappy’s Soda Pop booth because he had one of their “Collectible” aluminum cups at home but wanted a second to make a matching pair so he bought a $7.00 cup of Cream Soda (refills are only $3.00)  

Please note anytime you would like to see more detail in the pictures just click on them with your mouse and you will see them full size.  

We then decided we would visit all of the Rib joints before deciding on which one we would try for lunch, here are pictures of all 5 Rib Joints, (there were 7 in Bomanville and the only one that was at both Rib-fests was Camp 31)
I was impressed that Camp 31 had a table out front with open sauces (with forks) to sample their product I did sample them and found them tasty.
The above team Maple BBQ is a somewhat local team from North of Toronto, One nice thing is that the sauce they used was infused with Maple syrup.
We decided that we would start off by sharing a half rack of ribs ($13.00) from Maple as a starter, Their ribs had a nice taste but perhaps they could have cooked a little longer for our liking, but still very nice, the sauce was nice but could have used more kick.
After that we got in line at Thirsty Cactus and they had by far the longest line-ups in the park while in line I took a few extra shots at their booth.
Having sampled the Chipotle BBQ Sauce I was sold, so I bought 2 of the sauce and 1 of their pork rub (separately $6.00 each or 3 assorted for $15.00) and I bought a Half Rack Dinner for $15.00 which had the Beans and Slaw sides. (Joe bought the same as I  for the meal along with a rub)
Here is Joe and I just sat down to eat, we had met a very nice gentleman named Richard at the table that we shared and we talked for about an hour, Richard took this picture of Joe and I and then I took a picture of Richard and Joe, I wrote down my information along with my blog address so I hope that Richard will get to see this.
And here is what my meal looked like (but not for long) I found the sauce really nice, the ribs themselves were very much fall off the bone, which many people like but if it is a competition they would not of scored too high. But heck I am not a judge  looking for a perfectly presented ribs, I was after taste and these ribs fit that bill.
After sitting down to eat, and chat with Richard the first of two bands begun to play, for the Sunday they had two Reggae bands

2-3pm-3:30-4:30pm: The Dream Band
5-6pm-6:30-7:30pm:  Lazo & The Radikals  

(note we ended up leaving at 4:30 pm so we only hear The Dream band play but they were very good and did a great version of Whiter Shade of Pale which I will link here on YouTube,   but do not expect great video, the sound is good but the video was shaky as I was trying to film with one hand)  

Here are some random pictures that I took within the park so that you can see the space and how clean it all was, and how relaxing a day it was, It was really nice that there were a lot of people but we all had the space to move about freely and any lineups were fast, even the washrooms on site (portopotties) were quick to access and were clean, Bravo to the organizers for making the weekend pleasant that way.  


At this point Joe and I started getting hungry again so over to get a Corn on the Cob and an Iced Tea for $8.00 and I will tell you that Corn was a delight!, dipped in melted butter and i could see that a lot of kids in the park were enjoying the corn as well.  

There was also a Beer and Jack Daniels Tent but neither Joe or myself are big drinkers and plus I had to drive back to Oshawa so no grown up drinks this time around.  

Now for a great part of the day, One of the reasons I really wanted to make the trip was to meet Ted Reader, he was there with Napoleon Grills and Jack Daniels and his own tent for and he has been in the news a lot of late when he BBQ’d a 590 lb complete burger!, you can read about it here (video too)    

I already have Ted as a friend on Facebook but I thought it would be nice to meet him in person.  

Ted is a very friendly man he engaged in a nice 10 minute conversation with me before he was to do a demonstration for a Toronto Sun 3 team Grilling competition on Napoleon grills.  


And following are some pictures all taken from the Ted Reader area of the park, including a couple of shots of Joe discussing the features of one of the Napoleon BBQ Grills that they were showing to the public, thanks to Courtney (The Blond Girl) for spending some time with us and answering our BBQ questions with skill and knowledge.  


As Ted started to do his demonstration There was a person sitting in the front row eating a Harvey’s Hamburger  

Ted gave him a hard time on that wondering why he would come here with all of that great food around him and he is eating a fast food burger!, that cracked us all up.  

He showed us how he makes burgers using a lot of meat and cheese on Cedar planks (which he sells) along with a lot of Southern Comfort, yup you heard me Southern Comfort he also show us a great way of making Beef burgers wrapped in a butterflied Chicken breast, the idea being that he would show us and then 3 teams would compete making similar burgers and after 45 minutes they would be judged by Ted. by the way you should also check out Ted’s website here   


The flames you see are just after he poured booze all over the meat, it was just for a few seconds, he had also used his finger to put a hole in the top of the burgers when he made them and poured Southern Comfort in the hole and later when almost cooked he added a big slab of butter in each hole, may not be the best thing for being heart healthy but great taste once in a while should not kill you.  

After the demonstration. ( I did not stick around for the cook off, though maybe I should have found out who won) Joe and I wandered over to the area that was for the amateur cook off, which when we arrived they were in the process of preparing their ribs for judging  I did take a bunch of pictures but they were so focused on their work I did not dare ask them for any comments that I could have used for the blog. Maybe next time I will be a little better prepared to do some reporting as well as being a photographer.  

Here are the teams, note the various types of BBQ’s used, Eggs, Charcoal, Gas & Wood Pellet Traeger Grills  


Again, if I had stayed longer maybe I could have found out who one, but Joe and I were really wanting to get one of Ted Readers monster burgers. even though we were still full from lunch.  

on the way over to Ted’s booth I took a couple more pictures of the rib shacks and as you can see the lines were getting longer and longer, this was at about 4pm.  


So here we are back at Ted’s Burger booth, and we wanted to try to taste as much as we could, so Joe ordered a Beef Burger and  ordered the Pulled Pork burger and we asked to have them cut in half so that we could share the burgers. Ted had a total of 3 choices , Pork Beef and Chicken, they all looked so good although we wondered if we could eat at all we were so full.  

Ted was offering a Burger and a Coke for $10.00  

And add a really nice BBQ Spatula for $5.00 more (Stainless Steel with Wooden handle)  

and his cook book which retail was $30.00 was on sale for $20.00  

But the deal of the show was all of the above for $25.00 which both Joe and I took advantage of. He was also selling his Sauces for a great price of 2 for $5.00, other vendors were $6.00 each or 3 for $15.00.  



Funniest moment of the day happened when they called Joe’s name to pick up his order, he took one look a this massive burger and said out loud, Holy F***!, He quickly apologized to the girl who handed him the burger and she said, That is ok, it is the best compliment that we had all week-end! and they had plenty let me tell you.  

Below is my 2 halves (pork on left beef on right) and the extras that came with it.  


The Cookbook is a fantastic read and I will review the book on its own in a future blog posting.  

Both Joe and I could only finish part of the burgers, not because of the taste but that we had no empty parts of our bodies to put the food. Overall the day was a complete success, Joe and I had a great time, and some greater food, I will be back again next year.  

If you’re in the Southern Ontario area this summer or next look for a Rib-fest to visit, you will have a wonderful day.

Bacon of Mass Destruction – The Bacon Bomb

Saturday was supposed to be the day that I went to the Toronto’s Beach Rib-fest but with the rain that was in the forecast I decided to put that off til the Sunday. So what to do Saturday? My wife had to work a 16 hour day driving Charter Bus and none of my kids or grand-kids were home either so I decided to BBQ (Ironic that I would cook a ton but for nobody!.

Mind you my Daughters boyfriend was coming over to drop off his cat that i would be cat sitting for a week while he went on a trip to Halifax, so I said to come over at dinner time. Andrew has missed out every time I was cooking either my Ribs, or MOINKS and alike, so this would be a great chance to have him try some of my best BBQ . He would send me messages from (a game that we play on-line) saying how hungry he was for some real food.

Also I was going to my friend Herman’s Saturday night for our weekly hattrick get together  with Bob and they also like my BBQ so I would bring some of what I made to Herman’s

I decided to go all out, I went to the supermarket and bought the ingredients I needed to make MOINKS and a couple of Bacon Bombs and while in the frozen foods store Almost Perfect in Oshawa I found Cheese sticks and pizza rolls with 3 cheeses, (all priced at $10.00 per bag) and I thought to myself, Damn if I can wrap bacon around meatballs why not those too!, so Saturday was going to be an experiment. I had also picked up some fresh Breakfast sausages that I wanted to have to start my day but then I thought, you got it… Bacon Wrapped! This was going to be a big test on my heart, and after this week I will have to eat salads for a while but Bacon is so damn good!

I will get to the Bacon Bombs further down the blog but first I will show you how I put together the appetizers.

First since this was an experiment I only wanted to do a small bunch of each what you see on the plates  was what i wrapped in bacon, there are still lots left in the bags which are in my freezer for a future occasion. The Meatballs were marinated in Kraft Red Pepper with Parmesan dressing.

First I browned up the fresh Breakfast sausage on the Gas Grill in my wonderful Cast Iron Skillet, (including the ones for my breakfast) and when that was done I took them off and put the ones for the bacon experiment and put them in the fridge to cool down, since I wanted them to be in the same state as the other ingredients which were all either pre-cooked or would not need long to do.

The next step was to wrap the Meatballs, Sausages, Cheese Sticks and Pizza Dippers with 1/2 strips of bacon and I used mostly toothpicks except for the sausages which I put onto kabob skewers (remembering to soak any wood sticks for an hour or so before using so that they will not burn up)

This gave me an opportunity to use some of the Pig Rub sent to me from a fellow #BBQclique member on Twitter @SamDogBbq I gave all of the appetizers a generous coating of the rub, I loved the smell of it and the colour.

I then put the appetizers aside while I assembled the Bacon Bombs

Ok I did not really wear a suit for this but it fits in with the bomb theme here.

I wanted to make two different Bacon Bombs to test some combination’s so here is how I assembled the first one.

On the first one I also added Shredded Mild Cheddar Cheese and Pineapple Chunks

I let the Bombs and the appetizers sit in the fridge for one hour to get some mojo from the Pig Rub  and then everything went on to the grill

which was set for Indirect cooking (Fire on the left, Food on the right) ideal temp is in the 250F range.

I also cut some chunks of Cherry wood and placed them in a foil packet to add a smoky flavour (I used 2 foil packs during the cook.

Having the Cheese items explode like that was a bit of a shock, but makes sense, though did not affect the taste of them, still yummy!

Some post cooking notes….

The cheese based appetizers could have come off sooner than the meat ones, , even though they dripped onto the Bombs, I did not mind, I though it was cool that way.

The appetizers take only about 1 hour to 1.5 hrs. to cook.  Where the Bombs took just around 3 hours.

All in all the experiment was a suggest, The Bacon was perfect and mixed well with the Sausages and the cheese based items.

My daughters boyfriend Andrew was overwhelmed by how good the appetizers were and also enjoyed the Bacon Bombs, I brought some of the Bombs with me for friends Herman and Bob to try, and they loved it!

UPDATED June 21 2010….

I still had left-over Bacon Bomb in the fridge so I put a couple of slices on the grill and coated one with @SamDogBBQ’s Yellow Dog Sauce, yum! and the other slice had some Thirsty Cactus Spicy Chipotle BBQ Sauce (very nice flavour!) that I picked up at the Beach Rib-fest in Toronto yesterday.

Five minutes on the grill and it was wonderful, The extra sauces added was fabulous, even got some nice grill marks 🙂

Keep an eye open for my next Blog posting which will be about the Beach Rib-fest, a great time had by all and there will be lots of pics in the next day or two.

Don’t Worry….. Be Grillin! 🙂

#FF Forward Fridays – My Top 10 BBQ personalities on twitter

Thanks to Wayne & Garth for presenting my Top 10 Tweople in BBQ

Today is Friday and on Twitter the community will make a #FF list in a post to let others know who are some of their favourite people that they follow on the social networking site.

Now for my self I follow a lot of Sport personalities and I enjoy reading their tweets and finding out first hand what is happening in the World of Sports but today I will talk about another passion of mine and that is BBQ, in the last year or so I have been learning more and more about how to BBQ not just throwing some burgers and dogs on the grill but actually doing some cool cooking recipes on my BBQ.

I have been posting some of my recipes on youtube and that is a lot of fun. but I have really been enjoying using twitter to find a lot of cool recipes and reading other blogs from the BBQ community.

As a matter a fact I can credit the twitter community for giving me the inspiration to start writing in my blog once again.

So today I would like to suggest here some of my favourite twitter people who I really enjoy spending some time with.

Although I put this in a top ten format, I hope that I am not hurting anyones feelings for where they are on the list or if they did not make the top 10. As of today I have over 180 people who I am following and maybe half of them are BBQ related and I value them all, but there are some that I consider fun friends on the site that I talk with every day.

Here are my top 10 as of today.

Making a top 10 was a difficult decision since there are so many other people I would have liked to mention, (which I do on twitter when i send out my #FF’s on the twitter site.

Honourable mention must also go to these people from the BBQ community (sorry if I missed any of you)

@CookingOutdoors – Has a great website in which he shows great recipes for BBQ and Dutch Oven Cooking
@DesertSmokeBBQ  – Another fun-loving BBQ’er
@GrillGrrl  – A great Gal in Florida that show that Women can do what ever men can do on a grill
@Grilliantideas – Once again  a friendly guy that talks a good game on BBQ and Life
@HogsGoneWildBBQ – The name says it all doesn’t it 
@shesmokebbq A fine BBQ Writer that joins the fun and has a great website too
@BBQGrail What can I say he is my hero, he invented the MOINK Ball and is a great BBQ twitter friend

There are many more that i could talk about and i am sure that I will in future posts and there are those that I am yet to follow but first I have to find them.

I am hoping that this post will inspire you to check out these great people who I have met in cyberspace and you too will enjoy their tweets like I do now.

Rockin’ Rotary Rib-fest – Bomanville Ontario Canada – June 12th 2010

On Saturday June 12th 2010 The Oshawa Ogre traveled east (about 15 minutes) to Bomanville, Ontario to attend the annual Rib-fest held by the Rotary Club.  you can visit their website here

I have now attended the last 3 years, and I look forward to it every year.

Competitors from 7 different BBQ Rib Teams bring their grills and sell their succulent Ribs, Chicken, Pulled Pork and sauces for the community to have a great meal, drink a few beers and get together with local friends and listen to the band.

The teams are mostly from the Ontario area of Canada and are part of a circuit that visits various small cities trying to get the top votes from the locals.

My first stop was to get a Funnel Cake .

I have never had the pleasure of eating one of these before so I bought one with Ice cream and Strawberries to share with my friend Bob and his Wife Susan.

It cost $10.00 Canadian and is basically a deep-fried pastry that is poured into the deep-fried with a funnel, hence the name Funnel Cakes., I enjoyed it as a nice treat and now I could take a walk around the park to visit the Rib teams.

It was a very over cast evening here, and it had rained pretty heavy all day but it did not dampen the atmosphere and there was a great turn out. luckily it did not rain while I was in the park.

as with All of the photos in my Blog you can look at the full size pictures by clicking on them with your mouse.

And now I give to you the team that I decided I would give my money to, Boss Hogs out of London Ontario

They use Apple and Cherry hard woods for their grill and my Friends Bob & Susan along with another friend Herman  buy Ribs from them every year, they are very tasty and have a great sauce of which I bought a jar of for.

I paid $22.00 for the full rack of ribs and $6.00 for the extra bottle of sauce

That is me on the left, and on the right are a couple our local finest that came to check out their very first Rib-fest Sorry no donuts here boys!

There was also a midway at the park and some various other booths some serving Caribbean food and even a Pizza Pizza booth, who would go to a Rib-fest to buy Pizza? But they did do some business, there was also a beer tent and a live band, a great way to spend an evening.

I will also be attending the Oshawa Rib-fest later in the season and I am not sure at this point but I may try to attend the Father’s Day Rib-fest June 18th-20th at Woodbine Park in Toronto Called Beach Rib-fest which looks like will have more competitions than the local ones do.

World Cup Recipes – German Pancakes aka Dutch Babies with Sweet Apple Filling

With the big Soccer tournament now under way I thought I would help celebrate by posting some recipes with an around the world theme.

First up is a family favourite that I get asked for at least once a week, German Pancakes with a Sweet Apple Filling.

I have also seen these called Dutch Babies so this is a tribute to both the Germany and Netherlands Soccer Nations.

I get asked almost every week-end to whip up two of these for breakfast.  Light eaters will eat a quarter sized slice, but  more often than not I have eaten one half of a pancake.

How to make the filling


5 Granny Smith or Honeycrisp Apples       1/4 cup of Melted butter
3/4 cup Light Brown Sugar
1 1/2 Tbs Cornstarch
1/2 cup of Milk

Start by peeling and core 5 Apples, I use Granny Smith but Honeycrisp works well too, you can even use a combination of the two. Dice up the apples.

In a skillet melt a half stick of butter and add the brown sugar, milk and cornstarch, stir until thickened which should be about 2 or 3 minutes.

When thickened add the diced apple and over medium heat cook for 5-10 minutes untill the apples are soft, stirring frequently.

For those that really like cinnamon you can sprinkle some on the apple filling as well, but not a necessity.

When cooked set aside.

Next we will make the Pancakes

Making German Pancakes


5 Large eggs (at room temperature)
1 cup of Milk (at room temperature)
1/4 tsp Vanilla Extract
1 Cup of Flour
1 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/4 tsp salt

Lemon Juice and Icing Sugar for garnish

Because the recipe works better with the eggs and milk at room temperature I crack the eggs and have the milk sitting on the counter while I make the filling.

It is very important to pre-heat your pans in the oven set at 450 F, 10 or 12 inch Cast-Iron Skillets work best but if you do not have ceramic or glass pie Plates will work in a pinch.

While the pans are heating let’s make the batter.

Whisk up the 5 eggs and add to them the cup of milk and the vanilla and whisk together.

In a separate bowl we will mix the dry ingredients together.

Combine the flour (all-purpose works well), cinnamon, nutmeg and salt.

combine and whisk the wet & dry together, I just do this by hand as you want it mixed well but a few lumps is ok, no need to over mix.

Take the heated pans out of the oven and put at least a 1/4 stick to 1/2 stick of butter in each pan, and as it is melting coat the bottom and sides of the pans.

Split the batter into the two pans over the melted butter. (do not stir, just leave it as is), and put them back into the 450 F oven. The pancakes are baked in the oven not on the stove-top!

As they bake you will see the pancake rise up huge and into some wild shapes, this is normal the center will fall after they come out of the oven.

Baking should take about 12 minutes, You want the outer edges to darken the center may not look cooked but it will be, it is the butter that maybe sitting on the top of the pancake.

If you have kids in the house they will be fascinated by the wierd shapes that the pancakes will rise to, no two will ever be the same.

When they come out of the oven you can sprinkle some Lemon Juice around the pancakes while they are still in the hot skillets

If your pans are well seasoned they should lift out of the skillets very easily with a spatula, and you can then plate them.

At this point you can add the apple filling to the pancakes (you can reheat the filling for a couple of minutes just before taking the pancakes out of the oven)

You can use other fruits for this recipe, sometimes I will slice up strawberries and coated them with sugar to get the strawberries juicy  and use that instead of the apple filling, or as a treat put a couple of scoops of ice cream on top.

What are you waiting for?  Make some of these today, a great breakfast or make it as a dessert….. Enjoy!

Edit, I had made a youtube video making these once before you can see it here …