Print Friendly Recipe
- Danish Dessert Dumplings
- 3 eggs, separated
- 2 Tbsp (30 ml). sugar
- 1/2 tsp (2 ml). salt
- 2 cups (475 ml) buttermilk
- 2 cups (475 ml) flour
- 1 tsp (5 ml). baking soda
- 1 tsp (5 ml). baking powder
- Beat egg yolks until light and lemon colored.
- Add sugar, salt and buttermilk; mix well.
- Sift together flour, soda and baking powder; add to egg mixture.
- Beat egg whites until stiff.
- Fold into batter.
- Place a small amount of shortening in each cup of Aebleskiver Pan, and fill 2/3 full with batter.
- If desired, you can place a small amount of apple sauce, jam or fruit filling in the center.
- Add small amount of batter over the filling.
- Cook over medium heat until bubbly; turn carefully with spoon or fork and cook the other side.
- When you take the Aebleskiver out of the pan, sprinkle with powdered sugar.
- Serve warm!
- Editors note: The way the Danes do it--at least they way they do in the Danish community of Solvang, California--is to use a knitting needle to work them loose around the edges and turn them. Start turning early in the cooking process and rotate them in the cup until they form a round ball. Works like a charm every time. I've been doing it since Danish Days in Solvang more than a few years ago! We serve these every year for Mother's Day breakfast.
Also known as Norwegian Monk Cakes.
Copyright ©1997-2021 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.