On Tue, 08 Jul 2008 23:37:08 GMT, "Christopher M."
> fired up random neurons and synapses to
opine:

>Aebleskivers look great, but they're only as good as the pancake batter and
>the filling you use. They need to be turned with skewers. If you add too
>much filling it oozes out, but sometimes that's a good thing.

Ackshully, I have a cast iron aebelskiver pan and use tongs to turn
them, with a little nudge from a small spatula:

Aebleskiver (Danish Ball Pancakes)

4 separated eggs
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
2 cups buttermilk [or 3/4 C beer plus 1 1/4 C milk]
1 teaspoon baking soda
1 teaspoon baking powder
2 cups all purpose flour
oil or lard

Beat egg whites until stiff; set aside. Beat rest of ingredients until
batter is very smooth. Fold in egg whites. Heat [at a moderate
temperature] a well-seasoned monk's pan (see tip below) with 1/8
teaspoon oil or lard in each of the 7 holes. Fill each hole [about
three-quarters full] with batter. [Be sure to add a few drops of oil
to each well in the pan before the next round of batter.]
When browned on one side (almost right away), turn with knitting
needle [or two-tined fork] and keep turning until needle comes out
clean after piercing through the cake. [We find that you need to turn
these only once.]

Serve with flavored butters, such as maple or cinnamon honey, syrup,
jam and brown or white sugar. As for servings, plan on each person
eating 7-10 cakes. Makes approximately 48 pancakes.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

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