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- 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.
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