A community for cast iron cookware. Recipes, care, restoration, identification, etc.
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After seeing this post from @jordanlund@lemmy.world we decided to try our hand at some little Danish pancakes. So far they are not turning out as well as Jordan’s did, but they are tasty. I used the recipe that came with the pan. Next batch I will use the one Jordan provided.
Lots of fun. Like in the post you linked we do these Christmas morning, though not every Christmas (someone has to volunteer to be the turner).
We have added all sorts of stuff inside, including crab.
I kinda want to get an automatic takoyaki pan to be able to be lazy about it
Is that an escargot pan?
Edit: should have searched the title before posting. I've discovered there is such a thing as aN Æbelskiver pan. Now I want to try one.
Lättypannu. Or lettupannu.
If you want one that's the Finnish term.
Although I think abelskiver are probably deeper so those pans aren't the same probably. My bad.
It's just very similar to our pancake pans
Oh, I had no clue. If I remember correctly, I may have tried Lättypannu once. Long ago though, just remember seeing it on a menu (maybe). Definitely remember the Mojakka though.
Thanks for enlightening me.
Lätty is the dish, ie a "a flat" basically (comes from Swedish "plätt") , a pancake. Pannu is the pan. But like there's special pans for those, which look exactly like the one OP posted and I didn't realize it was another similar looking Nordic dish.
Lättypannu would be the pan you cook the lättys in. Ie a crepe pan. Pancakepan.
I always preferred lättys made on a big pan though, way thinner and you can just put some jam in there and roll it up.
Oh man come to think of it that's how I learned how to roll I guess lol.
The small ones are sort of thicker. Like 0.75cm thick, whereas the big ones are crepes, thin.
Finland didn't used to really do salty fillings for crepes and in my teens I sort of found savoury filled crepes really weird.