Ebelskiver Filled-Pancake Pan?

I really hate buying things for the kitchen that only serve one purpose. However, I love cooking breakfast at home, and the Ebelskiver Filled-Pancake Pan at Williams-Sonoma piqued my interest. I was curious to know if anyone has this or has tasted pancakes made from this. Thanks.

Hi,

There is a Lutheran church in Waukegan that has an annual fundraiser making Ebelskiver. There seems to be a second spelling Aebleskiver.

Maybe 10 or 15 years ago I went to their fundraiser, its a quasi pancake-donut.

Regards,

My father is of Danish extraction and I inherited my great grandmother's ebelskiver pan. It's cast iron and I've just waiting for an excuse to use it....maybe this is the incentive I need. I know my great grandmother filled hers with apples and that my father has very fond memories of eating them.

Pucca - great stuff. My in-laws are Danish and they use both a vintage family pan and a Williams Sonoma pan for bigger parties, and the donut-cakes turn out equally well. They like to use very sour cherry filling, lots of butter, and relatively little sugar. Too rich to have every weekend but for holidays, a real treat.

I have one of these in cast iron, which I bought for about $10 at a Vietnamese grocery. I've used it for savory applications such as takoyaki, although admittedly never with actual tako. I also use it for shaping small rice balls off the heat when presentation sort of matters.

I have no idea why this pan is so ubiquitous in Vietnamese groceries. I'm sure it has a lot of other uses.

I've added this item to my birthday and Christmas wishlist. I really want to try using red bean paste or lai wong in the middle!

Pucca,

A second use for your pan with an Asian twist could be: Octopus Balls. I see a new Ron Popeil product coming down the shute!

Regards,

Cathy2 wrote:Pucca,

A second use for your pan with an Asian twist could be: Octopus Balls. I see a new Ron Popeil product coming down the shute!

Regards,

oh my goodness! lol.

My sister gave me the cast iron aebleskiver pan as an early birthday gift! I really want to try it out over the holiday weekend. Will any pancake recipe do, or should I stick to the ones specific to aebleskivers?

Things I find while looking for other things.
Lehman's has aebelskiver pans for $26.95
Good cast iron ones, too.

The Williams-Sonoma catalog that just came Saturday has an ebelskiver pan for $35. On page 63 of the catalog is their recipe for maple filled pancakes.

Update: I received the Lodge Cast Iron pan from Amazon, which was a bargain vs. WS. I ended up using the basic batter recipe from Williams-Sonoma, but left out one of the egg whites. I really did not miss it. I filled them with store bought red bean paste b/c we were short on time and supplies. (I was surprised by how good the pre-made red bean filling tasted!) They were a hit at Thanksgiving! They really reminded me of the little cakes that you can get from the street vendors in Hong Kong. I will probably make another batch and freeze them.

Saw this at Bed Bath and Beyond today for $19.99 and it includes some accessories. It says it's cast iron but don't know how it compares in quality to the W-S pan. Looks similar, though. It's a great price--even more so with a 20% off coupon.

http://www.bedbathandbeyond.com/product ... U=14641890

Anyone have a favorite recipe? I used one I got on line and it was pretty good but I'm sure some of you must have better ones. I filled mine with apple sauce. What fillings are your favorite? I'm looking for breakfast ideas...nothing exotic.

Jean

[quote="Jean Blanchard"]Anyone have a favorite recipe? I used one I got on line and it was pretty good but I'm sure some of you must have better ones. I filled mine with apple sauce. What fillings are your favorite? I'm looking for breakfast ideas...nothing exotic.[/quote]

Here is a recipe I saw recently, which looked interesting.
http://fooddiary.blogsome.com/2008/02/0 ... ing-crows/
It contains cardamom (very Danish) and I had not ever included in the past. One of my friends is from Denmark but not in to cooking. She told me about the tradition of serving them along with an herb- and spice-infused wine at Christmas. Sounded good!

I usually just fill mine with a bit of jam - whatever I have in the fridge. We experimented one morning with a small chunk of ham, but the flavors in the batter just didn't play nicely with the ham.

Think I'll make some this weekend!

I tried the strawberry jam, and I have to say that I was not impressed. I didn't like the dough to jam ratio, which seemed kind of dry and tasteless. I also felt like the jam leaked through the batter when I was cooking them so it made a sticky mess. I tried some nutella, but the chocolate took on a bitter taste after being cooked.

I'm going to go through the rest of Williams-Sonoma's suggestions, but I'm leaning toward blueberries and some other kind of chocolate filling. The red bean paste is a huge favorite among any of my taste testers. It's not quite breakfast food, but it reminds me of the street foods being sold in Seoul and Hong Kong.

It seems that Mr. Popeil has already discovered it:

http://www.pancakepuff.com/?cid=390256

YourPalWill wrote:It seems that Mr. Popeil has already discovered it:

http://www.pancakepuff.com/?cid=390256

Oh no! I heard the world "revolutionary" in the video.

Of course, the website http://www.aebleskiver.com/index.htm has a recipe originating from the 1890s.

Here is a question about turning. I found it easier to flip a quarter turn after the first half cooks, and then another final quarter turn to finish it off. I was having trouble making them round and having the filling drop out the bottom, and found this to fix the problem. I just happened to notice that Mr. Popeil's video shows the half turn. Anyone else want to weight in with their experiences?

Hi,

Sunday's Tribune Magazine article Have pan, will travel by Leah Eskin, featured a recipe for Aebleskiver. The adapted recipe follows:

Pancakes Puffs

Makes about 40

2 cups flour
1 teaspoon salt
1 teaspoon baking powder
4 eggs
4 cups milk
10 tablespoons butter, melted
3/4 cup applesauce or apple/apricot sauce

1. Sift togetjer flour, salt and baking powder into a large bowl.
2. Separate eggs, then whisk together yolks and milk. Pour liquid over dry ingredients. Using a rubber spatula, fold gently, ignoring lumps. Gradually add 8 tablespoons melted butter and fold in. Remaining butter will be used to grease the pan.

3. Beat whites at medium speed until stiff. Carefully fold into batter.

4. Heat over medium heat aebleskiver pan (also called abelskiver, ebelskiver, munk or filled-pancake pan). Generously brush each well with melted butter. Spoon 1 tablespoon batter into each well, then add 1 teaspoon applesauce into the center of each pancake. Cover with another 1 tablespoon batter.

6. Cook until bottom layer is golden crisp and the top is dotted with bubbles, 5 minutes. Use a knitting needle (or bamboo skewer or chopstick) to flip spherical cakes. Brown other side, 2 minutes. Brush wells with butter again before making the next round. Enjoy warm.

7. If you don't have an abelskiver pan, make standard pancakes using 2 tablespoons batter each and serve with sauce. Experiment with fillings: lingonberries, raspberry jam, nutella or mascarpone cheese all make delicious, if unorthodox, middles.

Provenance: Leah Eskin got this recipe from her friend Sarah Richardson, who got it from her mother-in-law, Ethel Kjaer Barker, who got it from her aunt, Edelia Christensen. Barker never ever fills her aebleskiver.

Pantastic!

Old topic, I know - sorry, I'm new here!

The youth group I was in used to make aebleskivers twice per year at the festivals we participated in as a fundraiser, but I forgot to buy a pan with me when I moved to Illinois a couple of years ago and now am looking for one. Has anyone used the non-stick ones? I'm partial to the cast iron ones, but could easily be swayed if it means less oil needed and easier clean-up (well, I guess the cast-iron is pretty easy... nevermind).

Also, I know that some recipes for aebleskiver are made with self-rising flour and are solid, but the ones I've made are always hollow; also, I've never made them by adding the filling while cooking - I'm sure that would be a catastrophe - but splitting them open and adding the filling after cooking. When I first started making them, I was about 11 years old and thought they were disgusting - I guess the taste grows on you!

I did recently come across a recipe at the Williams Sonoma site that fills these with a cinnamon and brown sugar mixture. Drizzle a powdered sugar glaze on them and you essentially have a cinnamon roll.

I am SO planning to make these over the holidays.