I'm thinking of buying an aebleskiver pan, but am having a hard
time deciding between a cast iron or non-stick pan. Does anyone
have experience with both, and have any comments?

Aebleskiver is a Danish filled pancake, usually filled with
apples or jam. Here's a recipe for anyone interested. Any
suggestions for recipies are also welcome!

Thanks!

Jeneen

AEBLESKIVER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Buttermilk
1/2 ts Salt
2 c Flour
1 t Soda
3 Eggs
2 ts Sugar
1 t Baking powder

Applesauce

Beat egg yolks. Add sugar, salt and buttermilk; then
flour, soda and baking powder which have been sifted
together. Last, fold in stiffly beaten egg whites.
Place small amount of fat in each cup of the
aebleskiver pan and fill 2/3 full of dough. Place a
small teaspoon of apple sauce on top of dough, then
barely cover apple sauce with a few drops of dough.
Cook until bubbly, turn carefully with fork and finish
baking on other side. Serve with butter and maple
syrup or jam. NOTE: AVOID spilling apple sauce in
cups, as this will cause the aebleskiver to stick.

Jeneen Sommers > writes:
> I'm thinking of buying an aebleskiver pan, but am having a hard
> time deciding between a cast iron or non-stick pan. Does anyone
> have experience with both, and have any comments?

Go with the cast iron, the extra heat helps, and I've never had
problems with aebleskiver sticking anyways.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

Richard Kaszeta wrote:

> Go with the cast iron, the extra heat helps, and I've never had
> problems with aebleskiver sticking anyways.
>
Hear hear! I think the heat sink of the heft is important to the final
product. The ex cooked them with butter in each cup, and we just didn't
add any after it came out. Only good homemade boysenberry syrup.
blacksalt

Thanks, Richard & Blacksalt...makes sense!

Jeneen

On Fri, 1 Oct 2004, kalanamak wrote:

> Richard Kaszeta wrote:
>
>> Go with the cast iron, the extra heat helps, and I've never had
>> problems with aebleskiver sticking anyways.
>>
> Hear hear! I think the heat sink of the heft is important to the final
> product. The ex cooked them with butter in each cup, and we just didn't
> add any after it came out. Only good homemade boysenberry syrup.
> blacksalt
>

Thanks, Richard & Blacksalt...makes sense!

Jeneen

On Fri, 1 Oct 2004, kalanamak wrote:

> Richard Kaszeta wrote:
>
>> Go with the cast iron, the extra heat helps, and I've never had
>> problems with aebleskiver sticking anyways.
>>
> Hear hear! I think the heat sink of the heft is important to the final
> product. The ex cooked them with butter in each cup, and we just didn't
> add any after it came out. Only good homemade boysenberry syrup.
> blacksalt
>

Thanks, Richard & Blacksalt...makes sense!

Jeneen

On Fri, 1 Oct 2004, kalanamak wrote:

> Richard Kaszeta wrote:
>
>> Go with the cast iron, the extra heat helps, and I've never had
>> problems with aebleskiver sticking anyways.
>>
> Hear hear! I think the heat sink of the heft is important to the final
> product. The ex cooked them with butter in each cup, and we just didn't
> add any after it came out. Only good homemade boysenberry syrup.
> blacksalt
>