Kitchen gadget: Aebleskiver pan

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This is the pan for those who’ve caught on that neither their world -- nor their pancakes -- have to be flat. It’s the aebleskiver pan, and it’s a must-have kitchen tool when the craving arises for those little sphere-shaped Danish pancakes. The pans are generally round and often made from heavy cast iron, though other versions are made from lighter metals, such as aluminum, and covered with a nonstick coating. Each pan contains several half-spherical indentations (one for each aebleskiver) for making those perfectly round pancakes.

Aebleskiver pans are generally available at cooking stores, including Surfas in Culver City as well as select Williams-Sonoma and Sur La Table stores. Prices vary depending on the material, but they typically range from $20 to $40. They are also widely available online.

Continue reading below for aebleskiver recipes.

If you have any kitchen gadgets or tips you’d like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.

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Photos: Kirk McKoy / Los Angeles Times

Mrs. Malmberg’s aebleskivers

Total time: 40 minutes, plus resting time for the batter

Servings: About 2 dozen (depending on the pan)

Note: Adapted from a family recipe. You’ll need an aebleskiver pan to make this recipe.

2 cups flour

1 teaspoon baking soda

1 tablespoon sugar

2 cups buttermilk, at room temperature

3 eggs, separated, at room temperature

1 tablespoon butter, melted, plus more for buttering the pan

1 teaspoon vanilla extract (optional)

Powdered sugar

Tart berry jam

1. In a medium bowl, whisk together the flour, baking soda and sugar. Slowly drizzle the buttermilk into the mixture while whisking. Add the egg yolks and mix well to combine and form a batter. Whisk in the butter and vanilla extract, if using.

2. In the bowl of a stand mixer, or in a large bowl using a hand mixer, whisk the egg whites until stiff peaks form. Gently fold the whites into the batter.

3. Set the batter aside at room temperature for 15 minutes to rest.

4. Heat the aebleskiver pan over medium heat, then brush each mold lightly with melted butter. When the butter just begins to brown, pour the batter so each mold is filled almost to the rim. (Start with the middle mold as it receives the least amount of heat and remember the sequence in which you fill each mold in the pan, as the aebleskivers will need to be turned in that order.)

5. When a solid crust has formed on the bottom of each mold, reduce the heat slightly and use a skewer to loosen and turn each aebleskiver by one-third. As the crust continues to form, turn each by one-third again. Finally, turn each mold again so the entire crust is formed. Reduce the heat to low and cook until the interior of each aebleskiver is cooked through. A toothpick or skewer inserted should come out clean.

6. Use a skewer to remove the aebleskivers from the pan. Plate in arrangements of three; sprinkle with powdered sugar and top with tart berry jam. Serve immediately.

Each aebleskiver: 61 calories; 3 grams protein; 10 grams carbohydrates; 0 fiber; 1 gram fat; 1 gram saturated fat; 29 mg. cholesterol; 83 mg. sodium.

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Grandmother’s aebleskivers

Total time: 40 minutes, plus rising time for the dough

Servings: About 2 dozen (depending on the pan)

Note: This is adapted from a recipe by Arne Hansen.

1 cup plus 1 tablespoon lukewarm milk

2 tablespoons active dry yeast

3 eggs, at room temperature

2 tablespoons sugar

6 tablespoons butter, melted, plus additional for buttering the pan

1 teaspoon vanilla extract

Juice and zest of one-half lemon

1 3/4 cups flour

Powdered sugar

Tart berry jam

1. In a large bowl, whisk together the warm milk and yeast; set aside until the mixture begins to bubble, about 5 minutes. Whisk in the eggs and sugar until combined, then add the butter, vanilla, lemon juice and zest. Finally, add the flour and whisk until the batter is smooth.

2. Cover the bowl loosely with plastic wrap and set aside in a warm place until the batter is at least doubled in size, about 30 minutes. The batter will be thick and slightly sticky.

3. Heat the aebleskiver pan over medium heat, then brush each mold lightly with melted butter. When the butter just begins to brown, pour the batter so each mold is filled almost to the rim. (Start with the middle mold as it receives the least amount of heat and remember the sequence in which you fill each mold in the pan, as the aebleskivers will need to be turned in that order.)
4. When a solid crust has formed on the bottom of each mold, reduce the heat slightly and use a skewer to loosen and turn each aebleskiver by one-third. As the crust continues to form, turn each by one-third again. Finally, turn each mold again so the entire crust is formed. Reduce the heat to low and continue to cook until the interior of each aebleskiver is cooked through. A toothpick or skewer inserted should come out clean.

5. Use a skewer to remove the aebleskivers from the pan. Plate in arrangements of three; sprinkle with powdered sugar and top with tart berry jam. Serve immediately.

Each aebleskiver: 81 calories; 2 grams protein; 9 grams carbohydrates; 0 fiber; 4 grams fat; 2 grams saturated fat; 35 mg. cholesterol; 14 mg. sodium.