Ableskiver - Danish Pancake Balls for D

For the forth day I have reached Denmark. Denmark is a geographical and cultural region in  North Europe, Bordered by Sweden and Norway. Danish Cuisine is originating  from the farmer population's own local produce,was enhance by cooking. Later in 19th century they have developed their cooking techniques with the availability of goods. It was based on the need to make of natural products available in the family form. Ray bread and potatoes, salted pork were eaten everywhere. After the Industrial Revolution cooking techniques have changed a lot and new dishes were invented. After This revolution the started using milk and vegetables in their cooking.
Most of the Danish people have their regular meals a day. That is dinner, they call breakfast and lunch as cold meals and the dinner is hot meal. Breakfast will be a bread, cheese and jam with a juice. Lunch should be a open bread sandwich specially with ray- bread. Dinner usually consists of just one main course that will be a meat dish with potatoes and a vegetable or with a salad, If there is a dessert it will be ice cream or a fruit dish.
Today my recipe is Danish Pancake balls. when I saw this I am really surprised, they looks like our paniyaram not only that the recipe also very near to our sweet wheat paniyaram. This is called as Aebleskiver or Danish pancake balls. For this they use a special pan that is called Danish cake pan or Aebleskiver pan. Danish people make them plain or stuffed with chocolate or apples or with jam and flavor with cinnamon or nutmeg or simply dust with powder sugar.
INGREDIENTS:---
All-purpose flour   --  11/4 cup
Sugar  ---  3 tab sp
Baking powder  --- 2 tea sp
Ground cinnamon  ---  1/4 tea sp
Salt -- 1/4 tea sp
Egg  --- 1 ( you can use 1 tab sp of egg re-placer)
Milk  --- 1 cup
Melted butter  --  2 tab sp
METHOD:--
1. Ina mixing bowl add sugar, flour, baking powder, cinnamon powder and salt and mix well to combine every thing.
2. In a small bowl beat egg well add milk and melted butter and blend well.
3. Add milk and egg mixture to dry ingredients mix well to make even batter without any lumps.
4. Now place the pancake pan over a medium heat, brush with little melted butter fill each cup to slightly below the rim with the batter. 
5. Cook for 1 and half minute  turn the other side and cook keep on turning till you get the nice brown color remove from pan and do the same with the remaining batter.
Serve with jam I enjoyed them with my coffee with out jam yummm...

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