posted on January 19, 2005 06:35:19 PM new
After all the talk of this in previous posts, I finally found a pan and am dying to try it out. Lucy, wasn't it you who posted a photo of one "in action" on your stove? You offered instructions to whoever was inquiring at the time. Could I trouble you for them, too? Thanks a million!
posted on January 19, 2005 07:24:43 PM new
Hi Trader,
Ahhh... it's Aebleskiver time again!
Okay, this isn't all that difficult to do if you just keep a few tips in mind and give yourself a little time to practice.
1. Your batter, which is pretty much basic pancake batter, should be on the thin side. Otherwise you end up with oval solid, doughy Aebleskiver instead of nice light round hollow ones.
2. Be sure your pan has been seasoned. Like any other cast iron pan, if it's not, it will stick.
3. The pan needs to be fairly hot but not smoking. Drops of water sprinkled in the holes will skitter around when it's the right temperature. Think pancake griddle, which is what it is.
4. Lightly oil the holes before you fill them. I use a bunched up paper towel dipped in a little oil.
5. Fill the holes only about 3/4 full. This gives room to turn the aebleskiver without the batter running out onto the top of the pan.
6. Be patient. Give the batter time to cook on the bottom before you try to turn it. Otherwise the batter will run through your skewer hole and stick. I use a bamboo skewer for turning. Some people use a knitting needle.
7. Run the tip of the skewer around the top of the aebleskiver, to be sure the whole thing is loose from the pan. Then stick it almost through the batter about half way down the side of the pan hole. Lift up on it, giving the pancake ball about a half a turn. The batter inside then runs down into the bottom of the pan hole where it can cook. It doesn't usually take more than three or four turns per ball. (Here's where the picture comes in. It's down at the bottom of the post.)
8. After the aebleskiver is cooked on all sides give it a little more cooking time. You can be check for done by sticking the skewer down inside. Like any other quick bread or pancake, it will come out clean when completely cooked.
posted on January 19, 2005 07:25:55 PM new
I use that pan too and just use a pancake batter with just a little more milk to make it somewhat thinner. After I put the batter in the pan, I have put in a few pieces of fruit in the middle of them. Once you turn them over, to cook all the way through, the fruit gets sealed in, and makes a fun treat when you break it open.
Louise
[ edited by herbscraftsgifts on Jan 19, 2005 07:27 PM ]
posted on January 19, 2005 10:30:57 PM new
Does anybody know what time it is? Does anybody,,,, really, care? Although I can't imagine why,,,,,,do do do do do ......She said her Dia,,mond watch had stopped, o.k. and i , said,,,,,,,dooooo doooooo dooo doooo....blap! spiral staircase?
posted on January 19, 2005 11:57:49 PM new
JACK, WHAT IS TIME?? OMG, Lucy would tou make me some Abelskiver" I haven't had one in 30 yrs.
Life Is Too Short To Drink Bad Wine
posted on January 20, 2005 09:59:32 PM new
sanmar, I remember when you had one up for auction, after I saw Lucy's recipe (sounded so good) I bid on it & LOST.
posted on January 21, 2005 02:19:01 PM new
Thanks very much, I can't wait to try it. Do you eat them as is with your fingers (or are your fingers eaten separately.) Or are they served on a plate with syrup or something?
I won't get to it until next weekend, but I'll certainly post my results! Thank you again.
