Lodge Pro-Logic Cast-Iron Aebleskiver Panbest

I've been cooking aebleskivers for several years in an excellent no-name cast iron pan that I bought in Solvang ten years ago. It is very well broken in with a smooth non-stick patina in all seven indents. I want to teach my sons how to cook aebleskivers themselves because they will be out on their own soon, and it never hurts to be able to attract a woman who loves Danish delicacies!

Therefore, I have been looking to buy some additional aebleskiver pans and I was excited to see this new pan from Lodge, so I ordered one to give it a try. I like the design a lot and am impressed with how it heats up quickly and holds it's temperature nicely. The first batch of aebleskivers had some sticking, but I expected that. I will need to use it a lot more before it has the same non-stick surfaces as my old pan (no, it's not for sale!), but I can tell that this pan will get there with use.

By the way, I've found that there are many recipes for aebleskivers and several... Read more

The pre-seasoning of this pan really does work! It gives you about a year or two head start on the seasoning. My first use, I just brushed the wells of the hot pan with butter and put the batter in. No sticking at all. The price on Amazon is great, too!
Ingredients
○ 2 cups all-purpose flour
○ 1 teaspoon kosher salt
○ 1/2 teaspoon baking soda
○ 2 eggs, separated
○ 1 3/4 cups buttermilk
○ 4 tablespoons unsalted butter, melted (more melted butter to brush in the pan)
○ cardamom or cinnamon to taste (optional)
Directions
a. Put the aebleskiver pan on a medium-to-high heat.
b. Whisk the dry ingredients together. Whisk the egg yolks with the buttermilk and melted butter in a separate bowl.
c. Beat the egg whites until they just hold a 2-inch peak. (don't over beat.)
d. Add the liquid buttermilk-butter-yolk mixture to the dry ingredients in a slow, steady stream while... Read more

This Aebleskiver pan does double duty in our house. First, of course, it does wonderful aebleskivers. However, I do not make them all of the time but I do make muffins quite often so the pan also serves as a little muffin pan. The pan will hold one package of muffin mix like a Martha White and it will get you seven nice little golden-crusted muffins. My son calls what comes out "cute little mushroom muffins." I am tempted to get a real cast-iron muffin pan because this one does so well.