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Æbleskiver pan

Cookware & bakeware · Speciality pan

Æbleskiver pan

A heavy stovetop pan with seven or so round hollows for cooking Danish æbleskiver into small, fluffy spheres.

Specialist · Used on the stovetop · 3 recipes

Photo: Lazychris2000 at English Wikipedia, via Wikimedia Commons (public-domain)

What it is

A round, usually cast-iron pan with a handle and several deep half-sphere wells, traditionally seven. The batter sets in the wells and is turned with a skewer as it cooks until each pancake becomes a ball. Similar pans are sold for Japanese takoyaki and South Indian paniyaram (appe).

What it’s for: Holding batter in deep wells so it can be turned and cooked into evenly browned balls.

How to use it

  1. Heat the pan over medium heat until evenly hot.
  2. Put a little butter or oil in each hollow and fill almost to the top with batter.
  3. When the base is golden and set, turn each one a quarter turn with a skewer so raw batter runs down; keep turning until round.
  4. Cook until a skewer comes out clean, then lift out and repeat with the rest of the batter.

Good to know

Tasks
making æbleskiver, making takoyaki, making paniyaram and appe
Cooking methods
Pan-fried
Materials
cast iron, non-stick coated aluminium
Care and cleaning
Treat cast iron like a skillet: wipe or rinse without soap, dry on the heat and oil lightly. Wash non-stick versions by hand with a soft sponge.
Limitations
Makes a handful at a time; batter must be turned promptly or the balls end up lopsided.

Safety

  • Cast iron stays hot long after cooking; use a cloth on the handle.

If you don’t have one

  • Takoyaki or paniyaram pan — Interchangeable; hollow size varies a little, so adjust the cooking time.

Equipment guide

How it works: A heavy pan with hemispherical wells holds batter while the base sets; turning each ball with a skewer lets the uncooked batter flow down and set into a sphere. The thick metal keeps every well at an even temperature.

MaterialGoodWatch out
Cast iron (bare, seasoned)Very high heat capacity, so it holds temperature when cold food goes in; excellent for searing; oven-safe; lasts generations.Heavy and slow to heat; heats unevenly on small burners; needs seasoning and drying; long simmering of acidic sauces can strip seasoning and give a metallic taste.
Cast aluminium with non-stickLighter, heats faster, easier release.Coating wears; less heat storage.
Stovetop seven-well pan
Traditional Danish design.
Electric maker
Even heat with no burner needed.
Similar pans
Indian paniyaram or appe pans and Japanese takoyaki plates work the same way.

Buying guidance

Starting out: A pre-seasoned cast-iron pan; it also makes paniyaram.

  • Well diameter about 6 cm
  • Heavy base for even heat
  • Fits your burner

No brands or prices — check current reviews before buying.

Techniques:Pan-frying

Related tools

Recipes that use it