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pancakes

post #1 of 4
8/18/06 at 8:15pm
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Hi, I run a business that makes a Danish pancake mix called aebleskiver. For those who do not know what aebleskiver is, it is like a waffle that is shaped like a handball. You serve it with jam and dust with powder sugar. To make it light, you beat and fold in the egg whites. My question is how can I make it just as light without beating the whites seperatly? Your experience is greatfully appreciated.
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post #2 of 4
8/19/06 at 12:00pm
I don't have the answer, but i'm intrigued, how can a waffle be shaped like a handball - i take it its spherical? Is it pressed in an iron of some kind, like waffles?
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #3 of 4
8/23/06 at 11:23am
http://www.fantes.com/aebleskiver.htm#pan
You use a cast iron pan that has half sphere indentations and when they have cooked on one side and the batter in the middle is still liquid, you get hold of it with a skewer, or at home we use a small shrimp fork, and turn it over so the batter fills in the indentation and makes the other side of the sphere. They're great with peanut butter and maple syrup too.
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post #4 of 4
8/23/06 at 4:38pm
A good friend of Danish heritage used a knitting needle to turn her abelskiver. It was a family tradition! They dusted them with powdered sugar and sometimes served a bit of lingonberry jam alongside.

As I recall, the recipe in the link you gave is very similar to her mom's recipe. They're prized for their lightness. I don't think any amount of baking powder would make them lighter than when you beat the egg whites and fold them into the batter. (And they'd taste bitter, too!)

The only remedy is to make them often and get it down to a science! :lips:
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