WiSiHe · Recipe

Borgny’s Munker

This recipe will help you create delicious, fluffy Norwegian munker, a traditional treat perfect for a cozy afternoon.

30 servings · Prep 10 min · Cook 60 min · Total 70 min · Medium · 120 kcal / serving

Ingredients

Wet Ingredients

  • egg3 large eggs
  • Sour Cream4.5 dl
  • Heavy Cream0.5 dl
  • water0-1 dl

Dry Ingredients

  • sugar75 g
  • baking powder12 g
  • vanilla sugar6 g
  • cardamom2 g
  • salt3 g
  • flour250-300 g

Instructions

  1. 1. Combine the Wet Ingredients

    In a large bowl, whisk together the 3 large eggs 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.

    Flavor Customization: The amount of cardamom and vanilla can be adjusted to your personal taste.

  2. 2. Mix in the Dry Ingredients

    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.

    Batter Consistency: The batter should be thick, yet still fluid enough to pour easily. Adjust with more water or flour as needed.

  3. 3. Let the Batter Rest (Optional)

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

  4. 4. Cook the 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.

    Turning Technique: Using two knitting needles or wooden skewers can make turning the munker easier.

  5. 5. Serving

    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.

Tips

  • Optional Filling: For a delicious surprise, add a small spoonful of jam, a piece of apple, or a chocolate chip to the center of each munk before turning them for the first time.

Henrik Wilhelm Sissener · wisihe.no

https://www.wisihe.no/recipes/borgny-s-munker

Borgny’s Munker

By Henrik Wilhelm Sissener · Published July 2025

This recipe will help you create delicious, fluffy Norwegian munker, a traditional treat perfect for a cozy afternoon.

5.0 · 1 rating

2 views

Average rating 5.0 out of 5 based on 1 ratings

120 kcal / servingPrep 10 minCook 60 minTotal 70 min30 servingsMedium
Golden-brown pancake balls in a black cast-iron pan, crisp edges and warm hues, blurred dark background.
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Instructions

Follow these steps to create your recipe. Click each step to mark it as complete.

Combine the Wet Ingredients:

In a large bowl, whisk together the 3 large eggs 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.

Flavor Customization

The amount of cardamom and vanilla can be adjusted to your personal taste.

Mix in the Dry Ingredients:

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.

Batter Consistency

The batter should be thick, yet still fluid enough to pour easily. Adjust with more water or flour as needed.

Let the Batter Rest (Optional):

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

Cook the 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.

Turning Technique

Using two knitting needles or wooden skewers can make turning the munker easier.

Serving:

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.

Pro tips

Tips & tricks

Optional Filling

For a delicious surprise, add a small spoonful of jam, a piece of apple, or a chocolate chip to the center of each munk before turning them for the first time.

Tags

BakingRecipeDessertSweetSaltyNorwegian munkerpancake puffsÆbleskiver

Recipe by Henrik Wilhelm Sissener · Permalink