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The Scandinavian Festival at the Hjemkomst Center (Moorhead, MN) was the last weekend of June. One of the highlights is the Taste of Scandinavia where all the countries can serve authentic food. One of my favorites is the Danish pastry, Aebleskiver. These are like large donut holes, but they are made in a special cast iron pan with a skewer that you turn the aebleskiver with as it cooks. You can add things to the batter such as fruit or crumbled sausage, but I like them best when they are plain with syrup and powdered sugar.



  • 2 eggs, separated
  • 2 cups all purpose flour
  • 1 teaspoons baking powder
  • 1 Tablespoon sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 Tablespoons butter, melted
  • 2 cups buttermilk
  • 1 cup vegetable oil for frying


Beat the eggs WHITES with a mixer until they have a stiff peak. Set aside. In a large bowl mix these items together, adding one ingredient at a time: flour, baking powder, salt, baking soda, sugar, egg YOLKS, butter and buttermilk. Beat until smooth. Gently fold in the egg WHITES. Put a Tablespoon of oil in the bottom of each indentation in the aebleskiver pan. Heat the pan until hot. Pour about 2 Tablespoons of batter into each indentation. As soon as they get bubbly around the edge, gently poke the side of the ball and turn it upwards about a quarter of a turn. The uncooked batter will run into the indentation and fry. Continue turning the aebleskiver until it is a ball and the center batter has cooked. The time will depend on your pan and temperature, so you will probably have a few “uff-da’s” before you get the timing figured out. Serve them hot with syrup, jam, powdered sugar, or your favorite topping.

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