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An iron pan with circular indentations is used to make the meltingly light Danish pancake balls called aebleskiver.
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There is no real substitute for aebleskiver pans; fortunately they are available in fancy cookware shops or possibly in Scandinavian import stores throught the country.
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The authentic way to turn the aebleskiver in the pan is with a knitting needle.
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(I remember my grandmother telling me this too!)
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I always thought she was making it up.
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Beat the egg whites till stiff.
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With the same beater, beat the egg holks till frothy.
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Combine the flour, sugar and salt and sift into the egg yolks in three stages, adding the cream alternately.
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Add in the lemon peel, then stir in the melted butter.
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Stir a little of the egg whites into the mix to lighten it, then gently mix in the remaining egg whites.
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Meanwhile, heat an aebleskiver pan.
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When the pan is warm, grease each indentation with butter.
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Spoon in the batter, filling the indentations 3/4 full.
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Cook till the lower half of each aebleskiver is golden but the upper half is still uncooked.
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With a pointed object such as a knitting needle, nut pick or possibly skewer and using a knife or possibly spoon for balance, tip each aebleskiver and turn it over in the indentation.
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The uncooked batter will flow out to fit the indentation, making the aebleskiver round.
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Cook till the other half is golden.
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Serve immediately with butter, confectioners' sugar and or possibly tart jelly.
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(ELLIOT THORUM)
