This batter tastes wonderful but DO NOT USE OIL in each indent...especially that much. I have the typical sized aebleskiver pan and they turned out to be a bunch of little grease balls..they aren't supposed to have so much of a fried texture. Use a little bit of butter instead, and make sure the pan isn't too hot (medium to low heat). Since mine is a heavy cast iron pan it retains the heat really well and it if you have the heat too high it'll cook them unevenly and can be a bit messy. GREAT recipe other than that though, we loved it!

Reviewed On: Nov. 11, 2008

This was alright as a base recipe, but if I were to make it again I would definitely be sure to use low sodium broth. My husband and I are big salt lovers but this was just a bit too much since we didn't use low sodium. I also would have liked to be able to taste the pumpkin flavor a little more so I might have only added 1/2 cup of cream. I might add a little more ginger to it as well.

Reviewed On: Oct. 19, 2008