I think I want to try these as sort of a adventure. I have found a
Plett cast iron pan at a junque store and the local hardware store has
a Aebleskiver pan within my budget. I have never heard of Plett
before I found this unique pan and googled about it.

Does anyone have experience making or eating either of these danish
treats?

Are the plett very different than making silver dollar pancakes on a
flat griddle?

Thanks for your insight, Pam

"pamjd" > wrote in message
ups.com...
> I think I want to try these as sort of a adventure. I have found a
> Plett cast iron pan at a junque store and the local hardware store has
> a Aebleskiver pan within my budget. I have never heard of Plett
> before I found this unique pan and googled about it.
>
> Does anyone have experience making or eating either of these danish
> treats?

I have made abelskiver - basically, ball pancakes with filling -

Turn them by poking a toothpick or a turkey lacing needle a little into the
batter next to the fruit/center and kind of lifting-rolling them over until
raw side is down. You get the hang of it fairly quick.

Put them on a paper towel and keep them warm, and then dust them with
powdered sugar before serving them - with jam.


I put a small thin slice of raw cooking apple in them - ( I was a bit
worried about overcooking the outside while trying to cook the center, so I
put in the apple - it cooked up just fine. So it became de rigeur around
here for abelskiver.)

Dried apple (softened) has more flavor, and a piece of dried apricot soaked
in brandy and drained well is quite good - thin sliced fill is the trick.

Partly fill the pan "depression", put the fruit slice or whatever onto the
middle of the batter, and put some more batter over the fruit.

And you can shoot seedless raspberry or currant jam into the middle after
cooking some without any center fill, to get a kind of jelly-filled round
donut.









here's a fairly common type recipe -
http://www.karenblixen.com/aebleskiver.html


You need an apple with good flavor -

>
> Are the plett very different than making silver dollar pancakes on a
> flat griddle?
>
> Thanks for your insight, Pam
>