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Aebleskiver and Poffertje

A winter tradition in Denmark, these puffy fried cakes, called Aebleskiver, are generally served with a dusting of sugar and a generous portion of black currant or some other tasty jam.

In the Netherlands, smaller but similar cakes are called Poffertjes and are commonly served in restaurants and sold at fairs. You can also use these pans for Gem Scones.

Wash your new unseasoned cast iron pan with hot sudsy water, rinse well and dry thoroughly. The pan must then be seasoned before use, by rubbing it with cooking oil over a medium flame until the oil starts to smoke. After seasoning, use only hot water and a stiff plastic-bristle brush for cleaning, so that your pan will retain its non-stick performance.

Danish Aebleskiver is also known as Danish Ball Pancakes, Norwegian Puff Balls, Ableskiver, Aebelskiver, Ebelskiver and Poffertjes, as well as Puffers, Merfeilles and Krapfchen. The pan is also referred to as a Munk Pan.
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