Pour about 2 tablespoons batter into each hole, ﬁlling it about three-quarters full. The batter should sizzle as it goes in.
Cook for 1–2 minutes until the æbleskiver start to bubble on the surface and look as if they are starting to set around the edges.
Immediately, turn a quarter-turn using a wooden skewer, a chopstick or a fork. The technique is to slide the skewer between the edge of the pan and the cooked edge of the puﬀed pancake, then to move it so that it turns and the cooked part is lifted out of the pan. The uncooked batter will run into the base of the pan. Continue cooking a bit more, twisting the æbleskiver three further quarter-turns to form a puﬀy ball shape, allowing 1–2 minutes to cook each turn to a light golden colour, and ensuring they don’t burn.