Customer Reviews

Nordic Ware Danish Ebleskiver Pan

5 star:		(50)
4 star:		(15)
3 star:		(6)
2 star:		(3)
1 star:		(5)

 

 

We have used this pan every weekend for a year. Don't bother making mix from scratch - Hungry Jack's "just add water" pancake mix makes wonderfully light and fluffy Ebelskivers. We add blueberries and raspberries to our Ebelskivers (fresh in season, frozen but thawed in warm water the rest of the year).

Yes, it is nonstick but I find a little butter is necessary to keep the Ebelskivers from sticking if they have fruit in them, plus the butter is essential to taste, in my opinion. I add a small, thin slice of butter to the bottom of each Ebelskiver hole once it's hot (heat over low or medium low heat). Once the butter melts, add batter to each hole to just slightly below the hole's rim (beware, center hole heats quickest, so add butter to that hole last and add batter to that hole first). Now add fruit or jelly to center until batter rises to rim or just above the rim.

Once brown on bottom, use a small silicone heat resistant spatula to flip the Ebelskivers over. While the flip takes a little practice, it is easy to catch on to. Trust me, guests and family will be impressed with these unusual breakfast treats AND will be amazed at the taste! We top our Ebelskivers with real maple or blueberry syrup and a small dollop of whipped cream ("Reddy Wip" make not be haute cuisine, but it sure tastes good!).

NOTE ABOUT CAST IRON: We also own a cast iron Ebelskiver pan, which we hate. No matter how many times I've tried to season and oil the pan, the Ebelskivers stick - which ruins the Ebelskivers. Plus, I have a bad neck which is irritated by trying to use caste iron, which is very heavy and difficult to use for making Ebelskivers. Just be sure to wash the nonstick pan by hand and don't use forks or other metal utensils to turn the Ebelskivers.

RECOMMENDED!

I was worried at first that I wouldn't be able to find an Aebleskiver pan that worked on a glass top range, but then I was able to find this Nordic Ware Flat aluminum pan at a specialty hardware store. My first attempt at making the tasty Danish treats was a huge success. Aluminum conducts heat very well, so I was able use low heat only 3 out of 10 on the dial, and it made perfectly round Aebleskivers in a quick amount of time. The non stick surface needs very little oil or butter, and was super easy to clean using warm water and a mild soap. I would recommend this pan for any one who has a flat glass top radiant heat range.

There are many variations on the pancake theme (waffles, crepes, etc.), but ebelskivers are my favorite. Light, yet surprisingly substantial, they can stand alone, but are also the perfect vehicle for your favorite jam, jelly, or syrup. Growing up, I remember ebelskivers being cooked in a well seasoned, cast-iron pan. However, this cast-aluminum pan works very well, and is probably more practical. It is also non-stick, and fairly easy to use. Ebelskivers themselves take a little practice, whether getting the temperature just right or flipping them at the right time, but are well worth the effort, and friends will enjoy your practice attempts as well.

I own this pan, and it cooks evenly, its durable (no flaking of the coating, the handle is still in mint condition) and it stacks into my cast-iron frying pan.

I inherited an ebelskiver pan from my husband's grandmother. It's a family tradition (even though they aren't Danish) to make these. After trying them I realized as a kid I had eaten them at a friends house.

Now I own three pans, two are cast iron and one is like this one. I love all three and the one with the wooden handle certainly does it's job well. My personal favorite though is a 100 year old cast iron pan I found at an antique store. Most people tell you they are egg poachers not knowing what they are really for.

These are a wonderful tradition to start and will quickly be a family favorite. We always use apple sauce as the filling but are soon going to try a recipe with ricotta cheese in the batter and a fresh blueberry filling.

You can eat them plain, with powdered sugar, with a tart jam (I saw Lingonberry suggested) or butter and syrup.

This device can produce the most exciting treats for which the mouth is yearning. Recipies are hard to find but they are available with a good search engine. Ebelskevers may be frozen and reheated in a conventional oven at 400 degrees for 7 minutes and have a fresh flavor.

My son saw the infomercial for the Pancake Puff pan on TV. I know first-hand, coming from a Swedish family, that this is nothing new. My 97 year old Grandmother has several cast iron versions hanging in her home. I asked for one and she gladly handed it over. My father commented that he always thought they were egg poachers. We fired up stove but with the age of the pan and the natural difficulty of cast iron, my aebelskivers came out very poorly. So, I threw heredity to the wind and went online to find a teflon version. My son was so excited to use this. Any batter will work, but it must be a thinner mixture than what most normal boxed mixes result in. Anyone who complains that they can't turn these with absolute ease is not doing it correctly. The object is not to poke the aebelskiver and manually flip it. You are really just using the stick (or whatever you use) to spin it over so the uncooked side cooks. Just slide the stick under and sort of spin it under itself. It'll spin right around. We have a lot of fun with this. I also bought the cookbook that Amazon sold as a package with the pan. There are only a few pages of recipes that can be used with the pan. The rest are Scandinavian recipes every Grandmother has in her own recipe box. They can easily be halved; we are a family of 4 and always have too many leftover when we use the regular recipe.

I saw this pan in the Williams Sonoma catalog and was DYING to have it. The pictures were amazing and it looked like something I'd definitely want to have. It has lived up to all my expectations and more. My house definitely is cooler with this pan in it.

Only drawbacks -
The wells are small so if you're making for a crowd, be prepared to make some in advance because it can be time consuming. They cook quickly, but you're only cooking seven at a time.
It takes some time to get used to the pan. When to turn, how much non-stick stuff to use, etc. but it's definitely worth some practice runs.
It scratches easily. DO NOT use a metal anything in it (ie. a fork) it will scratch it! I recommend a small heat resistant spatula for turning. That also takes some getting used to, but worth the effort.

I was so surprised that the very first batch of these little balls came out perfect. the directions call for 1 Tablespoon of butter per "ball" but only 1 teaspoon is really necessary then then only every two batches (you really need it on the third but they only stick a bit.

My daughter loved them, and they are really easy to make. No special recipe, I just pulled out a box of pancake mix and it worked. Even adding the filling was easy. Plus they cooked in about 3 minutes total.

this weekend I am going to try it with quiche filling and see what happens.

This pan is great and delivers exactly what it is supposed to do: Danish pancakes. I saw the exact same one on a William-Sonoma's catalog and searched it to see if I could find it with a better price. Amazon had it so I bought it.