The bottom surface area for the larger size yields six large pancake shapes per cup while it yields twelve smaller ones on the smaller one, which is perfect if you want them all equally sized! It has 6 or 12 cups that are usually 1 inch in depth and 2 inches wide with an overall diameter of about 8-9 inches. The ebelskiver pan is a round, shallow frying pan used to make Danish pancakes. If you don’t have an instant-read thermometer (I like a Thermapen for jobs like this), you can go with timing and tester.Hear are out top picks! Read out helpful reviews and find out which products are worth buying! Testing for doneness : The tests that you might usually use to tell if something is baked - such as pressing the top or sticking a skewer into the center - don’t really work with this loaf. (Of course, given the choice between using a pan that’s slightly off or not making the recipe, making the recipe wins. You could use a pan that’s a tad smaller (you’ll have to adjust the baking time), but I don’t suggest a larger pan. The loaf pan : Choose an 8 1/2 x 4 1/2 x 3 -inch pan with a capacity of 1 1/2 liters (fill the pan with water to find its volume). If you choose large fruit, snip or chop it into small pieces. Raisins or currants would be good as would larger dried fruit, like apricots, pears, apples or prunes. The fruit : I used dried cranberries - mine were wizened, so I soaked them in hot water for half a minute and then patted them dry. I cut the almonds, walnuts and pecans in half. Even Brazil nuts or cashews or pistachios. Hazelnuts would have been good (if Michael only liked them). I also made the loaf once with pine nuts in the mix. The nuts : Again, I used what I had and it was a really nice mix - walnuts, pecans and whole almonds with their skins. I think the chia is important for the bread’s texture. I used flax, sunflower, pumpkin, sesame, millet and chia. The seeds : I used what I had in the freezer - and yes, even I was amazed that I had such a selection. I’ve given you APPROXIMATE cup measures, but if you’ve got a scale, please use it.
Measuring : Because you can use so many different kinds of seeds, nuts and dried fruit, volume measures (meaning American cups) don’t really work - 1 cup of chopped dried apricots is very different from 1 cup of currants or dried cranberries. Still, I sniff and taste before I measure, chop and bake - you can’t be too careful here. I store nuts in the freezer and seeds, which are not as sensitive, in the fridge. And while you’re at it, sniff your oil, too. Once the oils in the nuts have gone off, there’s nothing to do to save them.
Make sure to smell your nuts and then taste them before you use them. Sniff, taste, then bake : Nuts are notorious for going rancid, and even a couple of spoiled nuts can ruin whatever you’re baking. Wait! I forgot peanut butter - of course it’s good with peanut (or any other nut) butter. And I think it could be really good with cream cheese and smoked salmon or maybe even better with gravlax. But it’s also really good with cheese - I love it with a slab of Comté or cheddar, a spread of soft, tangy goat cheese or a long smush of a runny cheese like Brie or Harbison (which, against all odds, I can actually find in my local grocery). The bread goes with butter and jams and honey. Maybe you already know it - after I made it, I Googled and discovered that it’s sometimes called Stone Age Bread, that it might be a Scandinavian bread (it looks like those dark rye and seed breads that I love), and that it can be found in some Paleo books. I was inspired to make it when I came upon the loaf in Dean Brettschneider’s book, Kiwi Baker at Home.
It’s really like a trail mix held together with eggs, oil and the oven’s heat. It’s a bread, but there’s no flour in it, no yeast either.
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