Cast Iron Egg Sandwich
The cupboard and refrigerator are in need of re-stocking so lunch is whatever could be found. The cast iron is a 5-1/2 inch pan that gets little use because, well... it's so little.
They look like the Dutch dish "poffertjes", but much bigger!
These little treats are something I have on every visit to Solvang, California in the USofA. Solvang is a central California village, settled by Danes a long time ago, and is known as "The Danish Capital of America".
Reaching deep into a cupboard of obscure cooking gear... the traditional cooking implement is a special cast iron pan with semi-circular wells. Traditionally, knitting needles are used to turn the batter as it cooks to make round balls. As a completely non-Danish person, I use a small pointy fork.
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The batter is basically a pancake batter. I'm not ashamed to admit using a mix. I used Krusteaz, the best pancake mix available in America. Note: I have no vested interest in plugging this brand, nor am I compensated (but I'm open to offers).
The batter is cooked partially and then turned.
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And, BEHOLD... served with a dusting of confectionary sugar and jam.
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