Yes, I've made these. They are famous in Solvang, CA and are eaten all day long, either as breakfast or dessert. Its basically a pancake that is cooked little by little and turned every few minutes as it cooks on the bottom. This results in little pancake balls. Soon the little ball is cooked all the way around and you can serve them right away. I've not ever used this pan for anything else.
There are two ways to do it. One is just use your favorite pancake batter, the other is an actual ebelskiver recipe (you can find this online) which involves whipping the eggs whites and folding them in. I've done both, and I feel the traditional way with the whipped egg whites is not worth the extra trouble.
You need to grease the pan well, about 1/2 t. oil per hole before you put in the batter. Watch it and turn it about 1/4 turn or so as it cooks, with a fork or pointy item from your kitchen drawer.
Serve like pancakes with syrup and powdered sugar, or a dessert with some fruit preserves or fresh fruit and powdered sugar. Have fun.
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