I got an ebelskiver pan a few weeks ago after reading about other types of breads you can make in them too. I couldn't think of a reason to have a pan that could only be used for one thing, but when I realized that there are lots of places that make little round pancake things, I decided to give it a try. I did popovers and ebelskivers before our trip and last night we had paniyaram (southern India) with tomato chutney and banh khot (Vietnamese) with nuoc cham. I think it's best to use this pan for breakfast or a snack rather than for dinner because it takes time when you can only cook seven at once (and I really can't justify two pans) and they really are best hot so it's nice if you don't have the whole family waiting for food.
Saute some diced carrot, onion, chiles, etc in some oil along with mustard seed and curry leaves. You can add some hing too, and some salt. Mix that into 2 cups of dosa batter and cook in the ebelskiver pan. This makes around 20-25 paniyaram.
Combine 1 cup of rice flour, 2 T of cornstarch, 1.5 cups water, 1/2 cup coconut milk, 1/2 tsp turmeric, and 1/2 tsp of salt.e' These aren't flipped like ebelskivers and paniyaram, but cover them with a lid so they'll steam. I added tofu or chicken to each after I filled the pan. This also makes around 20-25 banh khot.
I also want to try takoyaki (Japan), khanom krok (Thailand), masa (West Africa- found this one while looking for corn-based recipes), and vitumbua (East Africa).