| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Danish | 24 | Servings | |
INGREDIENTS
| 2 | c | Buttermilk |
| 2 | c | Flour |
| 3 | Egg | |
| 1 | ts | Cardamom |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | ts | Baking soda |
| 2 | ts | Sugar |
| 1 | c | Applesauce |
INSTRUCTIONS
Beat egg yolks. Add sugar, salt and milk, then flour, soda and baking power which have been sifted together. Last, fold in stiffly beaten egg whites. Place small amount fat in each cup of Danish cake pan and fill 2/3 cup full of dough. Place a small teaspoonful of applesauce on top of dough, then barely cover applesauce with a few drops of dough. Cook until bubbly, turn carefully with fork and finish baking on other side. Serve with butter, maple syrup or jam. NOTES : Avoid spilling applesauce in cups as this will cause the ebleskiver to stick. Recipe by: Sonja Appleton Posted to Bakery-Shoppe Digest V1 #447 by "Terry Van Kirk" <tvankirk@pacbell.net> on Dec 11, 1997
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