These lovely, chewy Danish pancakes make a special addition to a weekend brunch. My friend Abigail loaned me her Ebelskiver pan - a cast iron griddle with deep, rounded wells - and I didn't quite make it to brunch time. I threw a batch of these gluten-free tasties together, tossed them in cinnamon and sugar and served them atop whipped cream with a fruit compote and hazelnut cookies for an incredibly decadent dessert.
They're incredibly versatile in that you can fill them with jam or chocolate, or toss them in any basic donut dressing - powdered sugar, coconut, drizzled chocolate. A neutral palate, they lend themselves towards imagination and flair.