Any aebleskiver experts?

The "Old European" restaurant in Pullman WA makes them. Wow for good.

No idea how they do it, but thought I would add that at that particular restaurant, they offer them plain, or stuffed with sausage and Havarti cheese.

Had both styles, both excellent.

hokeypokey wrote:
I have Mother's pan too - hers has no apron because it was designed to fit in the hole of a cook stove when the stove lid was removed.

My mothers doesn't have the apron either, I never could understand why they where made like that. Now I know, thanks.

I grew up on them and still make them. Mine has an "apron" around the side and it's "real" cast iron. I have Mother's pan too - hers has no apron because it was designed to fit in the hole of a cook stove when the stove lid was removed. Very old. Beware of the new knock-offs in the stores (made in China).
A church in my hometown makes them for a breakfast every summer and they fry them ahead of time and freeze them. 4 on a paper plate, microwave about 20 seconds, serve with sausage, syrup, butter. We roll cold ones in white sugar - great with coffee as a treat.
Just a dab (about 1/2 tsp.) shortening is enough for my pan probably because it's well seasoned. Remember, add shortening EVERY time, not just for the first batch of 7. Don't over-fill the cups for best results because they will puff up.
I looked so forward to eating in Solvang but I was disappointed. Nothing like home. I decided to shop the stores and I looked for "anything" made in Denmark. Found nothing, so I asked for help on this. They couldn't think of anything either. I went store to store and came up empty. HaHa.

Here's the church ladies method (it's as good as the old fashioned version so I use it)
32 oz box Hungry Jack pancake mix
6 eggs
4.5 cups milk (I use evaporated milk mixed with 1/2 and 1/2)
Combine lightly and let sit 20 minutes before using. Stir lightly and bake in pan heated up. I heat mine slowly and back off the heat when it begins to smoke.

Try to find a good traditional recipe. I use one that I agreed to not share. The only way "Granny Nillson" would share it with me. I use a Griswold 962, the gold standard. And I always make twice as much as I think I will need. Never any left over. The tablespoon or oil is very important, and "slipping" the partially cooked pastries requires a lot of attention. I usually put a dollop of jam, an apple wedge or a cube of cheese(savory style) inside. and do the final turn to close but cook until golden. Keep heat up to eliminate oiliness. I like a little syrup on top, or powdered sugar, or All fruit. If you make your own apple sauce, that would be great.

I didn't look at the referred video, but it helps to see them made. Think a little thin in the batter so you can get it to flow over the cooked edge.

Now I think I can do this, LOL.

Electric Ebeilskiver Maker The video makes it look easy.

SWMO wrote:

memgrove wrote:
YouTube for Ebilskiever and watch a few videos. Our favorite is filled with nutella!

I had a curiosity about them and found Youtube has a good selection of videos on them. Turning them is addressed on them and I don't think I could do it without a visual.

And I'm starting to think I won't do them period unless I order them while I'm in Solvang.

memgrove wrote:
YouTube for Ebilskiever and watch a few videos. Our favorite is filled with nutella!

I had a curiosity about them and found Youtube has a good selection of videos on them. Turning them is addressed on them and I don't think I could do it without a visual.

Like octopus? Try Takoyaki!

Yep! Absolutely go to Solvang. I've been there uncountable times. Just don't go on the weekend, but also make plenty of time to walk around and see the place. In case you are interested, there is a very nice motorcycle museum there.

++1 on Paula's Pancake House. The Solvang Century 100 mile bike ride is on a Saturday. You better be real early to get in Paula's on Sunday morning.