Danish Ebelskevers And Danish Potato Soup

 

 

3 separated eggs 2 Tbs sugar 1/2 tsp salt 2 cups

 buttermilk 2 cups flour 1 tsp baking powder 1 tsp vanilla Dash nutmeg Oil Separate eggs,

 beat egg yolks and add sugar, salt and buttermilk. Sift dry ingredients together and

 add to the egg mixture. Beat egg whites until very stiff and fold into the batter. 

Add vanilla and nutmeg. Place about a teaspoon of oil in each indentation of a preheated Danish

 Ebeleskiver Pan

 (preferably cast iron). Then fill each indentation to about two-thirds 

full with the batter. 

Cook until bubbly on the top. Then turn carefully with a fine knitting needle

 or skewer or fork and finish cooking the other side. 

When fully done, you can roll them in powdered sugar, granulated sugar,

 cinnamon sugar, or whatever suits your fancy. Serve them with jam, syrup, or real butter.b

 

Peel and boil potatoes (6 

medium sizes for a large kettle of soup). 

Salt and cook until tender, drain, and mash. 

 Beat in 1 egg and a small amount of cream, 

add flour until mixture leaves the pan, 

and add to boiling soup

 5 minutes before serving.

Mary Bjelke Cloward