From sweet to savory and everything in between, this pan can produce pretty much anything — and in adorable little packages too. Want it? Click Here: http://taste.md/2vev6frCheesy Asparagus Brunch BitesINGREDIENTS:1/2 cup chopped leeks1-2 glugs of olive oilSalt and pepper to taste3 eggs, separated1/2 teaspoon cream of tartar2 tablespoons heavy cream1/4 cup honey ham, cubed1/4 cup asparagus, finely chopped1/3 cup finely grated Parmesan1/4 cup grated cheddar cheese (or your favorite)Clarified butter, meltedFresh parsley, choppedSTEPS:1.) Heat a skillet over medium high heat. Pour a few glugs of olive oil into preheated pan and sauté leeks until tender and start to caramelize. Season with salt and pepper. Set aside to cool.2.) Whisk egg whites and cream of tartar until stiff peaks form. Set aside.3.) Whisk together yolks, heavy cream, ham, asparagus and cooled leeks, and season with salt and pepper.4.) Fold whipped egg whites into egg mixture.5.) Heat ebelskiver pan over medium-high heat, add 1 teaspoon of ghee to each cavity and sprinkle lightly with 1/2 teaspoon of Parmesan cheese.6.) Fill each cavity halfway with prepared 'batter' and sprinkle with grated cheese of choice. Cover with remaining batter, sprinkle with more grated Parmesan, and cook for a minute or two until eggs begin to pull away from the sides. Using skewers, flip over, cooking for another 2-3 minutes until cooked through.7.) Serve with fresh, chopped parsley if desired, and consume hot.Banana Bread PancakesINGREDIENTS:For the Pancakes:2 eggs, separated1 cup all-purpose flour1 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt11/2 teaspoon granulated sugar + 2 tablespoons for dusting1 tablespoon brown sugar1/2 teaspoon cinnamon1 cup milk2 tablespoons white vinegarMelted butter for brushing (ghee or clarified is great)Variations:1 mashed ripe banana + 1/4 cup finely chopped walnuts1 mashed ripe banana + 1/4 cup finely chopped walnuts + 1/4 cup mini chocolate chipsRegular without sugar caramelizing1 mashed ripe banana + piped with banana cream filling (recipe below)Banana cream filling:1 banana, peeled and mashed1 tablespoon brown sugar4 ounces cream cheese, room temperature1/2 cup vanilla pudding1 tablespoon maple syrupSTEPS:1.) Whisk egg whites until frothy and set aside.2.) In a bowl, whisk together flour, baking soda, baking powder, salt, sugar, brown sugar and cinnamon. Add in egg yolks and streak in milk and vinegar until a smooth batter has formed. Fold in egg whites.3.) Heat an ebelskiver pan to medium heat, and brush with melted butter. Sprinkle with 1/2 teaspoon of sugar, and scoop 2 tablespoons of the batter into each hole. Cook for 1-2 minutes until batter starts to pull away from the sides.4.) Using toothpicks or thin chopsticks, gently flip each pancake, and continue to cook for another 1-2 minutes until golden.5.) If cooking one of the variations, add half the amount of batter followed by mix-in ingredient(s), and seal with remaining batter, making sure to cover the mix-in.6.) To make the banana cream filling, mash banana and brown sugar in a bowl until smooth. Mash in cream cheese, mixing until smooth. Stir in vanilla pudding and maple syrup. Place mixture in a piping bag and refrigerate until ready for use.Thai Coconut Pudding PancakesINGREDIENTS:Pudding Pancakes:1 13.5 ounces can full-fat coconut milk1 cup water1 cup white rice flour1 cup sweet rice flour (glutinous)1/4 cup sugar1/2 teaspoon saltSauce:1/2 cup full-fat coconut milk1/4 cup sugar1/2 teaspoon saltToppings:Canned corn kernelsChopped scallionsSTEPS:1.) In a bowl, combine all pudding pancake ingredients. In a separate bowl, combine sauce ingredients and set aside.2.) Heat an aebleskiver pan on medium-high and grease generously with vegetable oil or ghee. Once hot, pour the pudding pancake mixture into each well filling two-thirds of the way up.3.) Cover with a lid or foil and cook for about 3-4 minutes. Remove lid, top with sweet corn or scallions, and cook for 3 more minutes, or until the outside is golden and crispy.4.) Gently release each piece by using skewers or a spoon to loosen the edges.5.) Drizzle with sauce and serve!For more amazing shows & recipes download the Tastemade App: http://link.tastemade.com/HE7m/1cY7XuVWaA___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade