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.
post #1 of 4
8/18/06 at 8:15pm