Borgny’s Munker - Delicious Homemade Recipe

In a large bowl, whisk together the 3 large eggs egg and 75 g sugar until the mixture is light and airy. Add the 4.5 dl Sour Cream, 6 g vanilla sugar, and 2 g cardamom. Stir well until everything is evenly mixed. Pour in the 0.5 dl Heavy Cream to make the batter a bit more fluid.

In a separate bowl, combine 250-300 g flour, 12 g baking powder, and 3 g salt. Gradually sift the dry ingredients into the wet ingredients while stirring gently to avoid lumps. If the batter is too thick, add a little water (one tablespoon at a time) until you achieve a thick but pourable consistency.

Let the batter rest for about 15-20 minutes. This allows the flour to absorb the liquid, resulting in softer munker.

• Heat your munker pan (aebleskiver pan) over medium heat.
• Grease each indentation with a little butter or oil to prevent sticking.
• Fill each indentation about 3/4 full with batter.
• When the edges start to set and the underside is golden brown (after about 1-2 minutes), use a knitting needle or a fork to turn each munk halfway. This allows the liquid batter to run down and form a sphere.
• Continue to turn the munker regularly to ensure even cooking and a golden color on all sides.
• Total cooking time is approximately 4-5 minutes per batch.

Remove the finished munker from the pan and place them on a plate. Dust with powdered sugar if desired. Serve them warm with jam, berry compote, honey, or enjoy them as they are.