A traditional Danish treat. Like a small, round fluffy pancake baked in a special pan. Serve right out of the pan with sugar and jam.
- 2 cups flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 Tablespoon sugar
- 2 Tablespoon melted butter
- 4 egg yolks
- 2 cups buttermilk
- Separate the egg whites and beat with an electric mixer until are stiff and peaked, set aside.
- In a large bowl add the egg yolks (stir together) then add the sugar and the melted butter (cool a little before blending to avoid cooking the eggs).
- Add the flour and remaining dry ingredients and stir well. Next, gently fold in the egg whites.
- Heat the pan until medium hot and add 1/4 t. of butter or margarine into each cup of the pan. Using a tablespoon add the batter to 2/3 full.
- When you see the edges get a little dry and the batter bubbles (like a pancake would) take a fork or knitting needle on the edge of each one and gently turn them over. The inside batter will come out on the turned side and a nice round little treat will form. Continue cooking until nicely brown and done. You can rotate them if necessary for even browning.
- Dust with powdered sugar if you like and serve with jam, syrup or cinnamon sugar for dipping!
It takes a little time to get the hang of it but even the ugly ones taste good! You may need to adjust your pan heat if they brown too fast. Practice makes perfect.
These are a Christmas tradition in my home and we serve them for breakfast with scrambled eggs and hot coffee!