Prep 15 mins
Cook 25 mins
This is a traditional Danish recipe, from my husband's family. This REQUIRES the use of an ebleskiver iron or monk's pan. It's basically little fluffly ball-shaped pancakes. You can fill them with fruit jams, applesauce, or have them plain with a dusting of powdered sugar. My kids LOVE them!
- 2 cups buttermilk
- 2 cups flour
- 3 eggs
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons sugar
- desired fruit jam or applesauce, for filling
- 1 cup butter (will probably not use the entire cup) or 1 cup margarine (will probably not use the entire cup)
- Separate Eggs. Beat egg whites until stiff, keep separate. Beat yolks, add sugar, salt and Milk.
- Sift together flour, baking soda and baking powder, then add to egg yolk mixture. Mix well. Lastly, fold in stiffly beaten egg whites.
- Heat up monk's pan on medium heat.
- Place small amount of butter in each depression (1tsp or so).
- When butter is bubbling, fill each depression 2/3 full of dough.
- Next, place a small teaspoonful of desired jam or applesauce on top of dough, then barely cover with a few drops of dough.
- Cook until surface is bubbly and has a slightly dry appearance. Turn carefully with a fork, and finish baking on the other side.
- Serve dusted with powdered sugar or alone.
- NOTE: To ensure even cooking, fill and turn dough in each depression in order according to first dropped. Avoid spilling jam on pan as this will cause the dough to stick.