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Aebleskiver pan/pancake puff trials!









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  1. I been interested in making these. Now I'll have to go out and get an Aebleskiver pan. Thanks!

    1. I will have to dig out my Aebleskivr pan and use your suggestions. I love puuting some lignonberry jelly or homemade applesauce in the middle. Great for a cold winter morning!!

      my blog http://www.dinnersforayear.blogspot.com

      1. Oh, this definitely makes me want some aebelskiver right now!! :)
        Unfortunately, I now have a flat top electric range, so it won't work with my old aebleskiver pan :(
        My (non-Danish) mother always said the knitting needle was the right way to do it, too, but I seem to remember her usually using a batter tester instead... Hers were not as perfectly round as Arne's though--they were more pancake-like, a bit fluffy, and sort of collapsed a little in the middle as they cooled. Arne's are sturdier with more of a "crumb" and are crispier on the outside, so they stay nice and hot and spherical while you eat them. (If you're in southern CA, be sure to seek him out! He's completely charming.)
        It looks like he even recently posted to an LA aebelskiver thread :)

        1. I have an aebelskiver pan. I should use it one of these days. It's just that waffles and regular pancakes are easier.

          But isn't it funny how some U.S. company latched onto a Danish food that's been around forever, aebelskiver, gave it an all-American name like pancake puffs and started selling the pan on TV?

          1. Oh you have to try making the batter from scratch, so much better! I have slaved over many a pan of Aebelskivers at Scandinavian days earning my Danish Sisterhood Scholarship!

            I found that they cooked similar to pancakes in that you get better 'skivers when you let them cook almost all the way through before turning them. I always make my batter the day before, gives fluffier 'skivers.

            2 Replies
            1. re: nanette

              There is a wonderful recipe on the William Sonoma web site for Aebelskiver's and I make them often. I use my small paring knife to flip them over and it works like a charm, and also I use a small pastry brush to reload the oil between each batch, and lastly, I use a flame tamer underneath the burner. I have my husband's handed down from two generations cast iron pan from Denmark.

              1. re: grapevine

                Ohyes grapevine, a very good thing to mention! I also use a small pastry brush when reloading the Pam/butter or oil in the cups for the next batch. It's a time-saver, and burned-fingers saver as well!