Bread and Batter, Desserts


Ah…aebel- or ebel- skievers. ‘Little pockets of love’. I’ve been rather obsessed with these pancake puffs after watching Aaron Sanchez lauding them, so much so that one day, when I saw the pan at TOTT, I had no qualms parting quite a sum of my money so that I could sleep better than a baby. But before I went to sleep, I had to make these little love pockets.

The batter is simply a pancake batter except that you have to separate the yolk from the white and beat the whites till your arm aches. Even then, you’ve got to continue beating (with your other hand, of course) till that one aches too. The final result will be puffy white clouds. After that, you mix the yolks with some sugar and then add in 2 cups of milk, 2 cups of plain flour, 1/2 tsp each of baking powder, baking soda and salt. Lastly, fold in the egg whites.

The fun part is filling the holes with the batter and thinking of what filling you want to put in. So far I’ve used lingonberry jam, nutella, banana, banana and nutella, and cempadak. All yummy. I’ve even made them plain for the little boy.

Use two toothpicks to flip them over.


Dust with powdered sugar and drizzle maple syrup over.

By the way, if you google this, you’ll learn that this is the national breakfast dish in Denmark and there are ways how you can make them perfectly round. I’m going to use my new pan with the holes to make some other Asian delicacies too. One day.


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