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Buttermilk Aebleskivers
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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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