SCI Scandicrafts 7-Cup Aebeleskiver Pan, Cast Iron

I received this cast iron pan as an engagement gift from my aunt and uncle 26 years ago. Over the years my mom has tried several different pans made out of different materials, but she can never pull off the quality aebleskiver that I get using this old-fashioned work horse! My daughter wanted to make aebleskiver for friends at college, so I got her this pan because I knew it would work for her.

Yes, making aebleskiver is time-consumer, but oh-so-worth it! My 3rd generation (or maybe older!) recipe includes buttermilk and you whip the egg whites separately and fold them into the batter.

Here are some tips:

*Never try to cut calories by using cooking spray the aebleskiver will always stick. Put a little butter in each cup and turn pan to coat.

*I turn my aebleskiver with an ice pick that once belonged to my grandmother. She used it for aebleskiver, too! A metal skewer also works well.

*Figure out which cup cooks the slowest. Always fill this cup first and turn it last.

*The first batch never turns out that great. Once the pan is well-heated the other batches will be nice and fluffy!

*Observe which heat setting on your cooktop works best and note it on your recipe card. I have had 5 different stoves during my marriage and have had to make adjustments for each one.

Var sa god! The aebleskiver's ready!

This Aebelskiver pan is tops as it is cast iron, heats evenly, and is easy to clean.

The pan comes pre-seasoned, and only needs a wipe down with a damp cloth to clean.As it's cast iron, be sure to set the heat higher that you'd cook with at first, just to heat it up.After the first batch is cooked, you can turn the heat down a bit and the pan will retain its heat for the next batches.

For Aebelskiver recipes, check your favorite Danish cookbook.Add apple slices to make Aebelsvupper.Serve with jam and sour cream.If you are still looking for a good Aebelskiver recipe, you can always just use pancake batter as a substitute.Not quite authentic, but still quite good.Melt a little butter in each round of the pan, fill 1/3 of the way with batter.When the batter has cooked a minute or two, and is brown on the underside, flip over and cook another 2 minutes, creating light, fluffy, round Aebelskiver.

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You've got to be patient.You will not be an aebelskiver making pro in one or two episodes.It takes practice.I mean think about it, you've got the bottom of the skiver all golden brown to perfection, the middle filled with apples or apple sauce, and now you need to flip the golden side to the top and the raw side to the bottom.

What chutzpah to think you will do it perfectly right off.Relax, turn the heat down a bit if it's going too fast for you and using a knife and spoon, gently release the cooked bottom and flip it to the top.

It really helps to add about and 1/8 of a teaspoon of oil to each hole before adding the batter.It both seasons the pan and keeps that little golden ball from sticking.

I like this pan, I like that it has seven instead of nine holes.The heft of the pan is terrific, allowing it to heat up evenly and with a little adjusting of the heat source you can maintain an even temperature.

If your pan is not a batter dribbled mess, just wipe it out thoroughly with a paper towel.If you use water on it, heat the stove back up, put it back on to absorb the water so your aebelskiver pan does not rust.

I love mine.

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We use this to make our traditional Aebeleskivers (called Appo, Appam, Appe or Paniyaram in South India) Due to its weight I could not get this pan from India. I never expected to find this traditional pan on amazon for such a excellent price.

It takes a batch or two of aebeleskivers to season it well. Follow the directions in the booklet which comes along with this pan. We also threw away the first batch of aebeleskiver we made in this pan. That's a tradition at my home with all cast iron products---the second batch onwards tastes good.

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Make your own authentic aebleskivers with this specialty pan, recipe is included. Gotta love cast iron!