Danish Ablesiver
2 cups buttermilk
2 cups flour
1 tsp baking powder
1 tsp baking soda
4 eggs
2 tsp sugar
1/2 tsp salt
Beat egg yolks. Add sugar, salt and milk. Then add the sifted flour, baking powder and soda. Fold in stiffly beaten egg whites. Bake in a buttered Monk's pan (Ableskiver pande). Turn with a darning needle or fork. Shape will be round. Serve dusted in pwdered sugar and a side of jell or jam. (A tsp of applesauce may be put on top of the dough when half baked if desired.) This dough can be used for pancakes as well.
Mrs. Hanson uses 3 eggs instead of 4. She says that fat should be put in each depression of the pan and each should be filled 2/3 full of batter. Cook until bubbly. Then turn with a fork and finish baking.
- - Mrs. Joe Gunderson
- - Mrs. Edward Hanson
Trinity Treasures, Trinity Lutheran Church, Blue Earth, MN 1966
2 cups buttermilk
2 cups flour
1 tsp baking powder
1 tsp baking soda
4 eggs
2 tsp sugar
1/2 tsp salt
Beat egg yolks. Add sugar, salt and milk. Then add the sifted flour, baking powder and soda. Fold in stiffly beaten egg whites. Bake in a buttered Monk's pan (Ableskiver pande). Turn with a darning needle or fork. Shape will be round. Serve dusted in pwdered sugar and a side of jell or jam. (A tsp of applesauce may be put on top of the dough when half baked if desired.) This dough can be used for pancakes as well.
Mrs. Hanson uses 3 eggs instead of 4. She says that fat should be put in each depression of the pan and each should be filled 2/3 full of batter. Cook until bubbly. Then turn with a fork and finish baking.
- - Mrs. Joe Gunderson
- - Mrs. Edward Hanson
Trinity Treasures, Trinity Lutheran Church, Blue Earth, MN 1966
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