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Danish Hot Cakes (Ebelskivers) & Buttermilk Frosting Recipe

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This recipe for Danish Hot Cakes (Ebelskivers) & Buttermilk Frosting, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Woods Calder


2 c. flour
2 c. buttermilk
1 tsp. baking soda
1 tsp. baking powder
3 eggs
1/2 tsp. salt
2 tsp. sugar

Buttermilk Frosting:
1 c. sugar
1/2 c. buttermilk
1/2 c. (1 cube) butter, do not substitute margarine
1 tsp. white karo syrup
1/2 tsp. baking soda
1 tsp. vanilla

To prepare hot cakes:
Separate the eggs. Beat egg whites until stiff and set aside. Combine egg yolks with all other ingredients and mix well. Fold in beaten egg whites. Put 1/2 tsp. oil into each cup of a danish hot cake pan. When oil is hot, pour dough in each cup. Turn over with a fork or a wooden skewer when bubbles appear on top of dough. Test for doneness with toothpick.

To prepare buttermilk frosting:
Mix all ingredients in a saucepan except for the vanilla. Boil for 5 minutes. Remove from heat and stir in vanilla. Serve over danish hot cakes, ice cream, or carrot cake.




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