To prepare ponganam, paniyaram, or Danish pancakes.

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Product Description

This seasoned and ready to use Danish Cake pan is also called an "Aebleskiver, which means "Sliced Apples" in Danish, is excellent for making Danish "pancake balls". Considered a specialty bakeware item, the little round cups are filled with dough and as it starts cooking, the chef uses a little wooden stick to "flip" it into a little ball which can then be filled with fruit, such as sliced apples. It has a 9" diameter and is 16 5/8" long. The impressions are 3 1/4" in diameter and 1" deep.

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Product Details

• Amazon Sales Rank: #2881 in Kitchen & Housewares
• Color: Black
• Brand: Lodge
• Model: P7A3
• Released on: 2004-05-01
• Dimensions: 6.23 pounds

Features

• Cast-iron aebleskiver pan with 7 slots for creating Danish pancake balls
• Preseasoned with vegetable oil formula and ready for immediate use
• Cast-iron surface heats slowly and evenly to prevent burning
• Nonstick, rustproof finish cleans easily; hand wash only
• Includes long handle and opposite helper handle; lifetime warranty

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Customer Reviews

Very Nicely-Built Aebleskiver Pan
I've been cooking aebleskivers for several years in an excellent no-name cast iron pan that I bought in Solvang ten years ago. It is very well broken in with a smooth non-stick patina in all seven indents. I want to teach my sons how to cook aebleskivers themselves because they will be out on their own soon, and it never hurts to be able to attract a woman who loves Danish delicacies!

Therefore, I have been looking to buy some additional aebleskiver pans and I was excited to see this new pan from Lodge, so I ordered one to give it a try. I like the design a lot and am impressed with how it heats up quickly and holds it's temperature nicely. The first batch of aebleskivers had some sticking, but I expected that. I will need to use it a lot more before it has the same non-stick surfaces as my old pan (no, it's not for sale!), but I can tell that this pan will get there with use.

By the way, I've found that there are many recipes for aebleskivers and several different techniques for cooking them. I'm sure that they all will work well with some practice, but I'll describe the one that I've settled on, because it is so easy:

Heat the pan at a medium-low setting. Take about two cups of prepared pancake mix (I use Krusteaz Buttermilk) and add a couple of teaspoons of sugar. Mix it in and stir in enough cold water to make the consistency about the same as you would for drop bisquits. Don't overmix it and let it sit for awhile to rise a bit before you cook it. Put a little butter or margerine in each indent and add about a teaspoonful of batter to each indent (If you're new to aebleskivers, I recommend trying only three at once.) I then drizzle a little butter on the edges of each indent. After about a minute, I use a knitting needle (or chopstick) to turn each aebleskiver one quarter turn. I add a little more butter and then turn them so the round side is up. I keep turning them with a spoon until they're done. (You'll just have to break one of them open to check, because it's dependent on your batter and temperature.)

Once you get it down (usually after a few rejects), serve them in threes on a small plate with thinned out raspberry jam and powdered sugar. Once you eat them, you'll understand why people go through all this just to make a pancake that looks like a racquetball!

Pan works great!
The pre-seasoning of this pan really does work! It gives you about a year or two head start on the seasoning. My first use, I just brushed the wells of the hot pan with butter and put the batter in. No sticking at all. The price on Amazon is great, too!
Ingredients
○ 2 cups all-purpose flour
○ 1 teaspoon kosher salt
○ 1/2 teaspoon baking soda
○ 2 eggs, separated
○ 1 3/4 cups buttermilk
○ 4 tablespoons unsalted butter, melted (more melted butter to brush in the pan)
○ cardamom or cinnamon to taste (optional)
Directions
a. Put the aebleskiver pan on a medium-to-high heat.
b. Whisk the dry ingredients together. Whisk the egg yolks with the buttermilk and melted butter in a separate bowl.
c. Beat the egg whites until they just hold a 2-inch peak. (don't over beat.)
d. Add the liquid buttermilk-butter-yolk mixture to the dry ingredients in a slow, steady stream while gently mixing with a rubber spatula. You should still have large patches of dry ingredients by the time you finish, this is more wetting of the batter than mixing.
e. Fold in the egg whites, again with a light touch.
f. Brush one of the hollows with some melted butter. Then take a small ladle or big spoon and fill the hollow not-quite-to-the-top with batter. Depending on how hot your pan is, you may need to add batter quickly so the butter doesn't hit its smoke point. Fill the other hollows the same way.
g. By the time you've finished filling the last hollow, the first one should be just about ready for turning. Take your knitting needle (or wooden skewer) poke it into the crust with your poker and pull upward. The idea is to pull the semi-spherical shell up out of the hollow. Push it so it caps off the hollow, allowing the uncooked dough from the center of the shell to fall into the hollow. Repeat for the other hollows.
h. Now it's just about turning the balls every now and then to give them an even heat. Remove from pan when a toothpick comes out clean, usually about 5 or 6 minutes. The aebleskiver should be brown (not just tan).
i. Serve immediately with some thinned raspberry jam.

Double duty
This Aebleskiver pan does double duty in our house. First, of course, it does wonderful aebleskivers. However, I do not make them all of the time but I do make muffins quite often so the pan also serves as a little muffin pan. The pan will hold one package of muffin mix like a Martha White and it will get you seven nice little golden-crusted muffins. My son calls what comes out "cute little mushroom muffins." I am tempted to get a real cast-iron muffin pan because this one does so well.