A cooking utensil specially designed for preparing the Danish pancake ball known as aebleskiver, ebleskiver or apple dumpling. This type of pancake has a round, ball-like shape rather than a flattened, slab-like shape, similar to a crepe or North American pancake.
The pan is perfect for trying your hand at Japanese takoyaki, which has a similar flour-based batter but stuffed with octopus and topped with Kewpie mayonnaise, bulldog sauce, and shredded bonito flakes are. (They are best eaten piping hot.)
It also happens to be the easiest way to boil eggs I know! The trick is to use an Aebleskiver pan (we specifically have a cast iron Aebleskiver pan). Now for the main idea: turn the eggs about 90 degrees (just halfway upside down, not quite!), scoop the spoon into the pocket and under the egg.
Æbleskiver (Danish pronunciation: [ˈeːpləˌskiːwɐ], [singular: æbleskive]) are spherical Danish snacks made from fried dough. The name literally means “apple slices” in Danish, although apples are not usually an ingredient in today’s versions.
To begin cooking, preheat the oven to 100°C (212°F) and place a large roasting pan in the oven. I like to serve my Aebleskivers warm, so I recommend placing the Aebleskivers in the oven while you prepare them in batches. Heat the Aebleskiver pan over medium heat.
While both Aebleskiver pancakes and Poffertjes pancakes are small and round, there are a few distinct differences. Poffertjes (Dutch pancakes), for example, are traditionally leavened with yeast. By comparison, aebleskiver (Danish pancakes) use baking powder.
The Aebleskiver is believed to have originated from the Vikings and was used to regain strength after a battle. Whether this is actually true or not, nobody knows, but it’s certainly a beautiful story to retell. The earliest known Aebleskivers were found in 300-year-old copper pans.
Season your cast iron skillet before use by coating the inner surface to the rim with vegetable oil (peanut, grapeseed or rapeseed oil). Place the oiled pan upside down on the baking sheet and bake the oiled pan in the oven at 350F/175C for about an hour. Remove from oven and allow to cool. Wipe off excess oil.
Heat the saucepan on the low side over medium-high heat. Once heated, use a stick of butter to brush the inside of each plattar indentation. Starting in the center and moving in an even direction throughout, pour the batter mixture into each well. (Using a small sauce ladle or tablespoon works best.)
Some pans are 3 inches while others are 2 inches. It really depends on how you want to serve it. Larger Aebleskiver take longer to cook but also need more filling. It really depends on the type of Aebleskiver you want to make.
Dimensions: 27.5 x 16 x 3.5 cm, suitable for 9 squid balls. Material: cast iron, pan and handle are made of cast iron. This beautiful handy takyoyaki pan is the Japanese version of our poffertjes pan.
Both are variations of pancakes. However, the dough for poffertjes contains yeast, while that for ebelskivers does not contain any. Poffertjes are traditionally served with butter and a sprinkling of powdered sugar, while Ebelskivers are generally filled with things like jam or Nutella.