AHA!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Chris !!! you did it!!! Diamond Geezer!!!
I have a sweet tooth so you might want to use half a tablespoon of icing sugar. Most recipes don't even use sugar.
Sorry HD, far too late - we've drifted off to trimming quotes now... Seriously PB, you don't know how to delete text? Simply put the cursor into the text you want to delete and use the 'Delete' key or '
If you pm me your adress then I send you a æbleskivepande and a recipe we used here the last 80 years Claus C
Was that made with the recipe I posted? If it was, I'm glad you liked it. It's a modern simplified recipe that's quick and easy. Older recipes can get a lot more complicated. Isn't Lekker also a Dutch word? Clause, I will take you up on the offer of the recipes, I still have a vintage pan as well as a modern one so keep yours. Next, Kransekake!
They look perfect Phil. Good enough to eat. "Lekker" is almost identical to the Danish word as well. I like the stove you are using. Very appropriate. What is it that you have under the pan?
Now that I look at your recipe, it is virtually the same as the one I used, also with buttermilk. I think it is close to the Belgian waffle recipes. I bought the cast iron pan new for about 20 euro at a baking supplies shop. I love cooking on that Primus stove. Bacon and eggs on a weekend morning in a cast iron pan. I have another 535 and also two 523's. The device under the pan is a heat diffuser plate. Very useful for spreading the heat evenly and for simmering.
They sure look very lekker!!! Last year I bought some old cast cooking ware, one of the items being a similar whatever-you-call-it! I cleaned it and re-treated it but so far never tried it out. Now, I'll have to! What recipe did you use? Best regards, Wim
Try HighlandDwellers recipe earlier in this thread. I suspect you can use any waffle recipe batter. I didn't add cardamom or cinnamon and not much sugar so that I could use a savoury (salty) filling and not only a sweet filling. Buttermilk and butter is a must. I also would prefer old cast iron like Griswold, Lodge or Wagner but they are hard to find here I season my cast iron with coconut oil. It has a high smoke point and is healthier to cook, bake and fry with than other vegetable oils. You get the cold-pressed virgin oil which tastes like coconut and the refined oil which has no flavour. It turns into a white wax at below 23 degrees Celsius.
Hi Phil, thanks for the tip on coconut oil, will try it! I also took note of HighlandDweller's recipe, all I need to buy is the buttermilk . I'll have to try it indoors, on the gas range as it is to cold outside... Best regards, Wim
I didn't mention that it needs to be a large egg, but two small ones will do. It would be interesting to see your recipe Phil.
