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Aebleskiver pan/pancake puff trials!

Well, after hounding my hubby about it, I got a Pancake Puff kit for Christmas. For those who didn't know asmuch, all it is is a Danish aebelskiver pan, with a "American" name! I was so looking fowards to making all the delish-looking treats that goofy commercial brags about, as I love pancakes to start.

Making these is all about trial and error, and boy did I err many times! *LOL* For starters, I used boxed pancake mix, ala Aunt Jemima. I put a little oil in the heated cups, placed the batter to the top of each divet and Viola! A horrible, horibble mess! They stuck like crazy, then burned! By the third ruined batch, I was about to pull out my hair in frustration. Off I go, to search the internet. Of course, the darn "Pancake Puff" website was useless for the info I needed. Then, searching aebelskiver gave tons of results, coming to:


( watch the video on the page, "How To Make Aebelskiever") Thank you, sweet old man Arne for your video!! I wish you'd get your own cooking show, i'd watch it religiously. I love his little commentary on how he hates to make a mess in the kitchen. Even WITH Arne's video help..Learning how to correctly make aebelskiver comes only with practice. Those crummy, flimsy bamboo skewers? GONE! I've graduated to steel knitting needles, much better for me anyways.

The biggest lesson learned for me is the addition of oil to the batter, and also using Bisquick. The added egg, plus the oil makes the puffs not stick. I also tried using butter-flavored Pam spray, and I think that's a winner as well, for me. Not filling the cups completely full is another trick to getting them to turn easier- remember, they will expand slightly as they cook! 3/4th full is about right. I keep my gas stove to the "4" mark, the entire time, pre-heating the cast-iron pan at that temp, as well.

I wanted to give others a little heads-up on this, as if this was something I could have found from the get-go, I would have been alot less stressed out.

Aebelskiver/Pancake Puffs, done right (not burned, and cooked all the way thru, and ROUND) are a treat, and i'm totally addicted now. I'm going to try and make the batter from scratch soon, and also add things to the middle. I'm also wanting to try Jiffy cornbread mix, and a hotdog wiener slice and make mini corndogs.

Hope this helps at least one person out there! Have fun!

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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!

            2. i want to buy one just to make takoyaki with it...seems like a good pan for making those (:

              4 Replies
              1. re: bitsubeats

                Well- before earning my moniker "Jalamamama", I was Aebleskiver Annie- cooked those balls for 3 yrs at Arnes Aebelskievers.

                My hints- hot pan, kniting needle, correct batter, pour and fill cup to the brim and let crust form, give it a turn so it is now "on its side", once crust is formed on new bottom, give it a second turn, to form a new bottom- then a 3rd turn to make it perfectly round- cook until last crust is formed and VOILA!

                We never filled them- but the jam to go on top must be warmed. Served with some vanilla ice cream- yum. The soft sevre at Arnes is the best- well for me at least.

                I recently worked the AMGEN bike race here in Solvang, handing out bags of goodies to the folks in the media room, and included was a certificate for a free aebleskiver- I made sure to point this out and point them to the location to turn it in- popular indeed!

                1. re: JalamaMama

                  After watching Arne's online video of how to make aebleskiver, I turn mine this way, as well. 3 turns seems to work out great.

                  You didn't mention the oil/butter you personally used. Did you use about a teaspoon per small cup in the pan? More? I've found that between a teaspoon and tablespoonfull of oil works best, -or- now that I know how to make PAM spray work with the pan, that's been a big sucess.

                  I -just- finished moving to a new house on the other side of Las Vegas, and pulled out my aebleskiver pan. Longingly I looked at it, wondering when i'm going to make time (and that's something I don't enjoy being rushed making..Maybe when i'm an pro at it like you and Arne, JalamaMama! ^_-) to make some aebleskiver. Very soon, i'm hoping- within the week. I'm craving them something fierce!

                  1. re: Honeychan

                    If I remember correctly- we used the restaurant grade canola oil- whatever comes in those large plastic-cardboard covered jugs. All you really need is a oil that won't burn on you. I'd use a healthy dose of pam spray myself...though to be honest, since I live a hop skip and jump from town, I will probaly save the aebleskiver cooking to the kids at Arnes.....

                    1. re: JalamaMama

                      Ohhh, i'm really envious of you, you're in Solvang!! I have wonderful childhood memories of going there back in the 1970's and 80's. It's probably been since 1990 or 91' since i've been there. A side-trip to Pea-Soup Anderson's would have to be made, as well.

                      I'm trying to talk my mother into one last trip for my grandmother there, as she allways loved it, as well. Springtime is just gorgeous there, in the valley. One of the biggest reasons for all of us to go: aebelskivers!

              2. Thanks for posting this. I just bought a pan last week on a lark, not knowing about this thread. I had never seen such a thing before nor had I tasted an Aebleskiver before but it seemed like an interesting alternative to pancakes for my preschool age children.

                I bought the pan from the local kitchenware specialty shop, a la carte (i.e. no mix for batter). I noticed that the Aebleskiver website you cite here provides different recipes. Which one(s) are best?

                1 Reply
                1. re: DishyDiva

                  The first recipe looks best to me...but we always used the Arnes Mix- of course it came in 20 lb bags for us!! Someone else may have a better recipe, I would not use bisquick or another type of baking mix.

                  Yes, I live in the SY Valley- and it is green and gorgeous at this time. Went to SB today- and coming back over the hill- over the arched bridge- breathtaking. We eat at Pea Soups when put of towners come, suprisingly great salads, split pea soup (love to order the "sides"), and milkshakes to argue over. I give you permission to skip work, whatever you have to do to get your Grandmother up here again. To really show her our spring bounty- take her on a loop of Figueroa Mountain- takes one and 1/2 hours- so worth it- come April/May the wildflowers should be awesome- some are out already!

                  It really hasn't changed much, many friends who went to school here, come back to visit, and they can't believe how little has changed. They expect to see buildings everywhere. Yes, it has grown for goodness sakes, but not too much! Many more wineries, many more fences too! But the folks are still nice, and the smiles still genuine.