Test your Knowledge...........What is it?

[mballi3011]

It's to make pouched eggs. My mother had one just like it but it wasn't cast iron.

 

[venture]

Looks a lot like my old ebelskiver  pan.  I have no clue where it went.  Making them can be tricky for those who are pastry challenged like me.

Good luck and good smoking.

 

[chefrob]

.....it's a rocky mountain oyster sizzle pan............

 

[BGKYSmoker]

.....it's a rocky mountain oyster sizzle pan............

 

[Dutch]

Nice timing, Smokeamotive-

Ma Dutch and me went out to dinner last weekend and the restaurant had about a dozen of these aebleskiver pans screwed to the wall for 'a touch of decor', (I looked at it as a waste of good cast iron). The young hostess noticed me looking at one of the pans and asked me "What are they?" referring to the pans. I told her that they are used to make aebleskivers and her next questions was "What are those?" When I explained that aebleskivers are Danish pancake balls, she walked off saying "Why not just make pancakes?"

My paternal grand mother was part Danish and she would make these when us grand kids came over for a visit. I don't know what happened to her recipe- or if she ever used one but a 'net search came up with this one which has the same ingredients that she used. Also, she would separate her eggs and beat the whites until they were stiff; mix the rest of the ingredients with the yoke and then would fold in the egg whites. She departed this world 35 years ago at the age of 98. It's time I learn how to make aebleskivers so I can continue the tradition with my grand kids-Miss you Grams!

Enjoy!

-------------------------------------------------------------------------------------------------------------------------------------------------
[h3] [/h3][h3]Aebleskiver Recipe[/h3][h3] [/h3]

Ingredients

• 1 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 2 3/4 teaspoons baking powder (see notes)
• 1/4 teaspoon ground cardamom or ground cinnamon
• 1/4 teaspoon salt
• 1 large egg
• 1 cup milk
• About 2 tablespoons melted butter or margarine

Preparation

1. In a bowl, mix flour with sugar, baking powder, cardamom, and salt. In a small bowl, beat egg to blend with milk and 2 tablespoons butter. Add liquids to dry ingredients and stir until evenly moistened.
2. Place an aebleskiver pan over medium-low heat. When pan is hot enough to make a drop of water dance, brush pancake cups lightly with melted butter and fill each to slightly below the rim with batter.
3. In about 1 1/2 minutes, thin crusts will form on bottoms of balls (centers will still be wet); pierce the crust with a slender wood skewer and gently pull shell to rotate the pancake ball until about half the cooked portion is above the cup rim and uncooked batter flows down into cup. Cook until crust on bottom of ball is again firm enough to pierce, about another minute, then rotate ball with skewer until the ridge formed as the pancake first cooked is on top. Cook, turning occasionally with skewer, until balls are evenly browned and no longer moist in the center, another 10 to 12 minutes. Check by piercing center of last pancake ball added to pan with skewer--it should come out clean--or by breaking the ball open slightly; if balls start to get too brown, turn heat to low until they are cooked in the center. Lift cooked balls from pan and serve hot. Repeat to cook remaining batter.

Makes about 1 dozen balls

Notes:

For mile high cooking (high altitude) , reduce baking powder to 2 1//2 teaspoon.

Serve with butter and jam, or dusted with powder sugar.

 

[roller]

Sounds good !

 

[smokeamotive]

Dutch, your story sounds very familiar to mine. Except instead of paternal grand mother it was my maternal Great Aunt. She was a little 100% Danish woman that immigrated here during WWII with the rest of our family. She raised my mother and uncles after my Grandfathers early demise from a milk cart accident. Anyway she would make these for us when we went out to the farm to visit. We used to call them golf balls. She would make up a whole platter full of them and we would sit around and eat them with her homemade jellies and tea. thou she used yeast in her reciepe instead of baking powder.  Great memories for sure. As she raised my mother she was more of a grandmother than most grands. Love you Nanna. (yes that is her christian name)

 

[miamirick]

looks like an occular skillet to me

 

[justpassingthru]

Yep, aebleskivers pan, my grandmother came to America with her family in 1898 from Denmark on a steamer, I remember her and her sister making those in the early 50's in a big black wood fired stove and oven called "Big Bertha."

Man, the food that came off of "Big Bertha" was fantastic, thanks for the memories,

Gene