We had to really hunt around as we have an induction hob and also these pans can be very expensive but finally found the aebleskiver pan for us at All Modern. Took a long time to dispatch.
REVIEW – four out of five stars
We make gluten free (using Dove’s plain GF flour mix) pancake balls in this on an induction hob. We were shocked how small it is (size of medium hob ring) but so incredibly heavy you don’t want it any bigger and they are pretty filling. If bigger the inside may not cook as well.
Took some trial and error to get pan the right heat and oiled up well enough not to stick, plus find the right amount of batter to make sure they are large enough to turn a quarter to cook for 90 seconds each side between turns, but the pancake balls are yummy.
Our favourite filling is half a frozen raspberry so when cooked not burning hot. Also tried apple and banana. These balls are smalls so cut up filling into small pieces. We don’t add sugar or sugar alternative to the batter but dip them in maple syrup – healthier than agave syrup we have read.
They have become a weekend treat and now our friends are looking forward to try them too. Bit extravagant in price and use of storage space to have an expensive pan (£37 reduced from £54 RRP but have seen them for £80 and more!) that only makes one thing but they are a lovely ritual even if you are not Danish or Swedish (ritual has it they came about on the viking battle fields and were cooked over fires in the dents made in the shields).
Would give it 5 stars if not for wooden handle as then could use it in the oven. If you love spending time cooking (no more hassle than making pancakes as you have to stand over hob doing them in batches too) and eating, do try one of these.
RECIPE to make about 21 pancake balls in 6″ diameter pan
Aebleskiver recipe – gluten free pancake balls (also sugar free)
2/3 cup Dove’s gluten free flour blend (Note we ran out of Dove’s one time so used the Glutafin mix and the pancake balls were burning at the same heat so had to turn the pan right down so depending on what goes in you will need to carefully monitor how fast they are cooking)
Pinch of baking powder
Pinch of baking soda
Pinch of Himalayan pink salt (Himalayan for the minerals but ordinary salt fine too, better to use sea salt)
2/3 cup buttermilk
1 egg (seperated)
Spray olive oil (or other) to grease the pan up
Have some toothpicks / cocktail sticks handy to turn the balls.
Filling of your choice which could be frozen fruit, apple, banana, jam, cheese or sausage. Cut up into small pieces – our personal favourite is half a frozen raspberry which has benefit of not being too hot when you are dying to sample the fruits of your labour. Note you do not have to fill it at all.
Something to dip them into ideally (because that’s fun) to sweeten the pancake balls. We avoid refined sugar and find adding agave syrup to batter mix did not help sweeten up the taste but made the balls more likely to burn! Depending on personal preference you can dip in maple syrup, agave syrup or honey or if you don’t care about the evils of sugar dust in icing sugar. You can also make your own sinful caramel syrup if so inclined.
1. Mix the dry ingredients together first.
2. Work in the buttermilk and egg yolk.
3. Beat your egg white into peaks and fold into the pancake batter.
4. Generously spray each ball hole with oil first if using induction. Heat the pan until it reaches a medium heat.
5. Decide which order you will fill the holes and turn them so that cooking is even. Fill each ball hole with batter up to just below the top of hole. Starting with your chosen ball hole, go round the outside and then do the middle one. Add small amount of filling. Press in gently. Cover with a small amount of batter. You need enough so that when you turn it a quarter there is enough batter for it to sit on or it will topple over if too thin.
6. After 90 seconds (the moment of truth where you discover if you have the pan at right heat and oiled enough – adjust heat and oil spray accordingly), use a couple of toothpicks to fairly quickly turn each ball one quarter turn again starting with your chosen ball hole, go round the outside and then do the middle one. We then set our timer for another 90 seconds and it is a handy one that remembers the amount last set so you can just press start. If your pan is very hot a minute each side may be enough but we like to make sure the filling gets plenty of time to cook.
7. Keep turning a quarter every 90 seconds until cooked on all 4 sides.
8. Serve with the sweetening dip of your choice.