Once I have the æbleskiver pan out, after making a batch of breakfast pancakes, I find I am inspired to use it again before returning it to the drawer it usually is stored in. Since one probably cannot eat pancakes everyday, I try to find other 
ways to use it!
The obvious first thing to try is potatoes – and my most straightforward success has been to grate potatoes (try different varieties for slightly different results and you will soon have your own favourite). Russets can give a nicely satisfying cake, whereas Yukon Golds or red varieties will be slightly firmer but very good as well.

Rinse the starch from grated potatoes and then drain them in a cheesecloth lined colander so you can wring out all the water. Now lightly drizzle with olive oil, salt and pepper and fresh or dry herbs of your choice, tossing the grated mixture to distribute the oil and seasonings. Meanwhile, gently heat the pan on low. When the potatoes are ready, add a small amount of oil to each divot, brushing it around to coat the inside. Turn heat up to a medium low heat, and fill each divot with the potato mixture heaping it a bit and filling it as densely as you can.

Cover (preferably with a glass lid) and cook 5-8 minutes until the bottom is browned and the filling will turn as a single unit with a fork or chopstick. When nicely browned on the bottom, turn them over by rotating, leaving lid off for the last part so they dry out a bit. When they are brown on both sides, you will be ready to serve the slightly flattened potato pancake balls. I usually serve them with gently scrambled eggs with feta, and veggie sausages.

Experiment with other grated vegetables (zucchini, mixtures of turnip and potato, with or without a batter).

If you are lucky enough to find an original Griswold, the cast iron pan ages gracefully. Wipe clean after using with a lightly oiled towel paper. Newer pans with non-stick surfaces are available. The individual divots allow for easy localized frying.