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Norpro Nonstick Stuffed Pancake Pan, Munk / Aebleskiver / Ebelskiver
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| Material | Cast-aluminum |
| Brand | Norpro |
| Color | Black |
| Shape | Round |
| Item Dimensions LxWxH | 9 x 1.25 x 9 inches |
About this item
- Make sure this fits by entering your model number.
- Make the popular Danish treat Aebleskiver, filled pancakes, in your home! Serve sweet or savory anytime!
- Fill with fruit, jam, cream cheese, peanut butter, cheese, chocolate or meats like sausage, ham or bacon. Top with syrup, jam or powdered sugar. The possibilities are endless!
- Cast-aluminum construction heats quickly; nonstick surface.
- Ergonomic 7-1/2-inch-long handle stays cool to the touch.
- Recipes and instructions included.
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From the manufacturer
Norpro Nonstick Stuffed Pancake Pan, Munk / Aebleskiver / Ebelskiver
Details:
- Measures: 16.5" x 9" x 1.25" / 42cm x 23cm x 3cm Handle measures: 7.5" / 19cm Hole size: 2.25" / 5.5cm diameter Hole depth: .75" / 2cm
- Make the popular Danish treat Aebleskiver, filled pancakes, in your home!
- Serve sweet or savory anytime!
- Fill with fruit, jam, cream cheese, peanut butter, cheese, chocolate or meats like sausage, ham or bacon. Top with syrup, jam or powdered sugar. The possibilities are endless!
- Cast-aluminum construction heats quickly; nonstick surface.
- Ergonomic 7-1/2-inch-long handle stays cool to the touch
Product description
Measures: 16.5" x 9" x 1.25" / 42cm x 23cm x 3cm
Handle measures: 7.5" / 19cm
Hole size: 2.25" / 5.5cm diameter
Hole depth: .75" / 2cm
Make the popular Danish treat Aebleskiver, filled pancakes, in your home!Serve sweet or savory anytime! Fill with fruit, jam, cream cheese, peanut butter, cheese, chocolate or meats like sausage, ham or bacon. Top with syrup, jam or powdered sugar. The possibilities are endless! Cast-aluminum construction heats quickly; nonstick surface. Ergonomic 7-1/2-inch-long handle stays cool to the touch. Recipes and instructions included.
Norpro was founded in 1973 with a vision to design, manufacture, and supply the highest caliber kitchenware. Norpro’s offering of innovative, high quality product for cooking, preparing and serving food are produced with superior materials and craftsmanship.
Product information
| Product Dimensions | 9 x 1.25 x 9 inches |
|---|---|
| Item Weight | 1.7 pounds |
| Manufacturer | Norpro |
| ASIN | B000ZUAFL4 |
| Domestic Shipping | Item can be shipped within U.S. |
| International Shipping | This item can be shipped to select countries outside of the U.S. Learn More |
| Item model number | 3113 |
| Customer Reviews |
4.6 out of 5 stars |
| Best Sellers Rank |
#9,227 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
#2 in Macaron Baking Mats & Pans |
| Is Discontinued By Manufacturer | No |
| Date First Available | November 25, 2007 |
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Customer reviews
Top reviews from the United States
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I bought this one as a gift for an American friend, but as soon as it arrived I could tell it will never be able to make real æbleskiver. The holes are too big and shallow.
I'm returning this pan and will find an original.
By Mukund on March 22, 2019
By Jes on December 25, 2019
The pan requires little to no oil, heats uniformly, and is very easy to clean. I am even considering buying another one so I can make 14 pancakes at a time. :)
My wife just moved to a new home after living in the old house 25+ years. Our Aebleskiver was always made on a gas stove. The new house has a glass top electric stove. I did some research on line and there were many comments saying that one could damage the glass surface on the stove by using cast iron pans. I communicated with the family that our Christmas Eve tradition might have to change.
I then searched Amazon and saw the Norpro 3113 pan. Aluminum? Nonstick? From the comments written by other buyers, thy said that it worked well on their glass top electric stoves without causing any damage. Hmmmmmm. What do I have to lose?
I ordered 2 pans and they were delivered super fast. When all of the troops arrived, the batter was tripled and prepared like always. My daughter helped me make the Aebleskiver, both pans in action over medium heat with adjustments alone the way. The Aebleskiver came out perfect. We used canola spray on the nonstick surface before refilling each time. These pans do what they say they will do. The cost is minimal and the nonstick is a real treat! Others may have other results, but from a guy who has "flipped and turned" Aebleskiver for 45+ years, these pans saved our family tradition! We will quadruple the recipe next year!!!
The first batch I made out of this pancake pan was a bit messy, as I was learning how to turn the pancakes. After that, every batch look nicer than the previous one. And well, it was fun to eat them afterwards! My 4-year-old daughter certainly thinks so. Here's what I did:
1. I heat the pan to low-medium heat.
2. When hot, I wipe the cavities with kitchen towel dipped in oil (I used corn oil). There shouldn't be any oil pooling inside, just sort of very thinly "glazing" the cavities. I do this only at the start of cooking, not for every batch of pancakes.
3. I put 1 tbsp of pancake mixture in every cavity---I used Jemima's buttermilk pancake mix this morning. And even though it says in the box to just add water, I made the pancake mixture with 2 c Jemima buttermilk pancake mix, 1 c whole milk, 2 lightly beaten eggs, and 1 tbsp corn oil.
4. I put the filling---I used like an inch cube of Philadelphia cream cheese this morning, gently pushing it into the cooking pancake mixture. Then, I top each one with like 1/2 tbsp of pancake mix to "seal" the filling inside.
5. I wait till the sides of the pancake start to sort of pull away from the pan's cavities, and gently turn them around using bamboo skewers. I found out that the pointed part of the skewer makes the turning easier.
6. I wait for a little while till I can see from the sides of the pan's cavities that the bottom part of my pancake has set.
7. I check to see if the bottom part is nicely golden brown and then, voila! to the serving dish they go. Nice to eat when these are warm!!
Yield: 25 golf-sized balls of cream cheese-filled pancakes---Check out the picture I posted. :)
I bought this pan last Nov 7, 2012 and have used it 3 times so far. I think it heats evenly (perfectly fits the larger burner of my electric stove), releases the pancakes easily, and cleaning the pan is very easy as well. I hope the pan will stay in good condition for a long time... let's see (will update my review when the pan's non-stick start to wear out). Happy with my purchase and will recommend this to someone looking for this kind of pan.
By Lori Shaikh on December 5, 2012
The first batch I made out of this pancake pan was a bit messy, as I was learning how to turn the pancakes. After that, every batch look nicer than the previous one. And well, it was fun to eat them afterwards! My 4-year-old daughter certainly thinks so. Here's what I did:
1. I heat the pan to low-medium heat.
2. When hot, I wipe the cavities with kitchen towel dipped in oil (I used corn oil). There shouldn't be any oil pooling inside, just sort of very thinly "glazing" the cavities. I do this only at the start of cooking, not for every batch of pancakes.
3. I put 1 tbsp of pancake mixture in every cavity---I used Jemima's buttermilk pancake mix this morning. And even though it says in the box to just add water, I made the pancake mixture with 2 c Jemima buttermilk pancake mix, 1 c whole milk, 2 lightly beaten eggs, and 1 tbsp corn oil.
4. I put the filling---I used like an inch cube of Philadelphia cream cheese this morning, gently pushing it into the cooking pancake mixture. Then, I top each one with like 1/2 tbsp of pancake mix to "seal" the filling inside.
5. I wait till the sides of the pancake start to sort of pull away from the pan's cavities, and gently turn them around using bamboo skewers. I found out that the pointed part of the skewer makes the turning easier.
6. I wait for a little while till I can see from the sides of the pan's cavities that the bottom part of my pancake has set.
7. I check to see if the bottom part is nicely golden brown and then, voila! to the serving dish they go. Nice to eat when these are warm!!
Yield: 25 golf-sized balls of cream cheese-filled pancakes---Check out the picture I posted. :)
I bought this pan last Nov 7, 2012 and have used it 3 times so far. I think it heats evenly (perfectly fits the larger burner of my electric stove), releases the pancakes easily, and cleaning the pan is very easy as well. I hope the pan will stay in good condition for a long time... let's see (will update my review when the pan's non-stick start to wear out). Happy with my purchase and will recommend this to someone looking for this kind of pan.
Top reviews from other countries
Cooks good vitumbua slightly small holes but gets the job done
Cleaning is easy
I recommend but not if you are doing vitumbua for business they are too small
Update: I made takoyaki the other week-end and the pan worked perfectly. Traditional takoyaki pans have smaller diameter cavities so cooking time takes a bit longer with this abelskiver pan. If you rotate the takoyaki balls often, you can create spherical instead of oblate shaped ones. Olive oil worked well with the heat set between low and medium. I didn't have octopus on hand, so I used raw shrimp instead. So technically I made ebiyaki instead of takoyaki. The following recipe is enough to make seven. You usually get six takoyaki per order from a street vendor in Japan. Three or four takoyaki balls from this pan is more than enough for a meal. The cavities in this pan are 2.25" in diameter. There is some shrinkage during the cooking so in the end, the takoyaki balls were approximately 2" in size. My eyes were bigger than my stomach. I consumed ten in one sitting and had to put on sweat pants. I was in a world of hurt that evening, but boy were they good!
Batter recipe:
1 cup dashi
1 egg
0.5 tsp soy sauce
0.5 cup all purpose flour
1 green onion finely chopped
1 tbsp pickled ginger finely chopped
2-3 raw shrimp, shelled and deveined per ball
Topping:
Tonkatsu sauce
Mayonnaise
Bonita flakes
Crushed dried seaweed
Reviewed in Canada on June 4, 2016
Update: I made takoyaki the other week-end and the pan worked perfectly. Traditional takoyaki pans have smaller diameter cavities so cooking time takes a bit longer with this abelskiver pan. If you rotate the takoyaki balls often, you can create spherical instead of oblate shaped ones. Olive oil worked well with the heat set between low and medium. I didn't have octopus on hand, so I used raw shrimp instead. So technically I made ebiyaki instead of takoyaki. The following recipe is enough to make seven. You usually get six takoyaki per order from a street vendor in Japan. Three or four takoyaki balls from this pan is more than enough for a meal. The cavities in this pan are 2.25" in diameter. There is some shrinkage during the cooking so in the end, the takoyaki balls were approximately 2" in size. My eyes were bigger than my stomach. I consumed ten in one sitting and had to put on sweat pants. I was in a world of hurt that evening, but boy were they good!
Batter recipe:
1 cup dashi
1 egg
0.5 tsp soy sauce
0.5 cup all purpose flour
1 green onion finely chopped
1 tbsp pickled ginger finely chopped
2-3 raw shrimp, shelled and deveined per ball
Topping:
Tonkatsu sauce
Mayonnaise
Bonita flakes
Crushed dried seaweed
Reviewed in Canada on March 14, 2021
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