While searching for interesting gifts for people during the holidays, I came across this Cast Iron Aebliskiver Pan (that's how it's spelled at Amazon.com - made by Lodge Pro for $19.99). I then researched what one could make with it and found a recipe at Williams-Sonoma and another one in a cookbook titled, "The Cast Iron Skillet cookbook." So I sent away for both the pan and the cookbook, thinking it would be a great gift for someone who likes to cook. But the problem was, once it arrived, I couldn't bear to give it away. (The pan arrived completely seasoned and ready to cook in. A big plus!)
Now that I've made these delicious goodies, I'm thoroughly delighted I kept the pan. Maybe next year someone will be the the lucky recipient of one, though. :)
To make them, I used most of the ingredients from the cookbook, but also added the berries & Jam and technique from the Williams-Sonoma recipe. It called for regular flour, of course, but I substituted Gluten Free flour (the gluten free pantry all purpose flour).
1 1/2 cups Gluten Free Pantry all purpose gluten free flour (or your own)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs, beaten
2 cups sour cream
1/2 cup milk
3 1/2 tsp. butter, divided
Fresh blueberries, rasberries, blackberries or a simple jar of jelly. (I used thawed frozen berries and it came out okay, as well.)
Sift the flour, baking powder, baking soda and salt into a large bowl. In a small bowl, whisk together the eggs, sour cream and milk. Add the egg mixture to the flour mixture and beat by hand or with an electric mixer until smooth. (I did it by hand.)
Heat a cast iron ebelskiver pan over medium-low heat. Place 1/2 tsp butter in each indentation. Allow to melt, and then fill each cavity with 2 tablespoons batter. Add 2 or 3 berries or a dab of jelly and top with 1 tablespoon batter. Cook until light brown on the bottom, about 2 or 3 minutes Turn gently (either with a fork or 2 wooden skewers) and brown the other side. Transfer to a platter and dust with confectioners sugar. Makes about 25.
You can also just cook them without anything in the middle and spread the jam on when they're done. They can also be served with maple syrup.