A cast iron Aebleskiver pan is the cutest thing. It is used to make pretty little Danish pancakes or Aebleskivers, traditionally stuffed with apples.
I wanted one to make savory appams, a south Indian dish made of lentil-rice batter. My long-time Danish friend is currently slumming it out in South India; he hates the food! The idea of making appams in an aebelskiver pan did not appeal to him at all. Ah, well, what does he know.
This is the quick version made of semolina, yogurt and spices, and here are the step-by-step instructions.
The first batch did not turn out well. Cooking appey involves flipping them over when half done, since the batter is still wet on the top, it takes some practice. Silver lining- regardless of any flipping oops moments, the cakes cook perfectly.
The second batch was much better.
The similarities between different world cuisines/cooking utensils is fascinating. I imagine something originating at one point and then diverging in two directions; or traveling from one place to another and getting modified along the way. The Mexican tortilla and the Indian roti, the Chinese wok and the Indian kadhai..it would be so much fun to trace the genealogy of food and things related.