Recipe

Fløtemunker

Name: Fløtemunker
Prep time: 15 min
Cook time: 30 min
Total time: 75 min
Yield: 6 servings
Ingredients: 5 dl Sour Cream; 3 pcs egg; 1 tbsp sugar; 0.5 tsp cinnamon; 0.5 tsp cardamom; 125 g flour; 1 pinch salt

Classic Norwegian munker: soft, rich little pancake balls made with sour cream, cinnamon and cardamom, fried in a munk pan.

6 servings · Prep 15 min · Cook 30 min · Total 75 min · Medium

Ingredients

Batter

Sour Cream (full-fat, about 35%)5 dl
egg3 pcs
sugar1 tbsp
cinnamon (ground)0.5 tsp
cardamom (ground)0.5 tsp
flour (plain wheat flour, sifted)125 g
salt1 pinch

Instructions

Mix the wet ingredients
In a large bowl, whisk the 3 pcs egg, 5 dl Sour Cream and 1 tbsp sugar together until smooth.
Make the batter
Stir in the 0.5 tsp cinnamon, 0.5 tsp cardamom and 1 pinch salt, then fold in the 125 g flour until you have a smooth batter with no lumps.
Let it rest
Cover and leave the batter to rest for about 30 minutes so it thickens.
Fry the munker
Heat a munk pan over medium heat and grease each hollow well. Fill them with batter and cook until the undersides are golden and the tops are partly set, then turn each munk with a fork or skewer.
Finish and cool
Keep cooking, turning as needed, until the munker are cooked through in the middle. Lift them onto a wire rack to cool slightly before serving.

Tips

Keep the heat moderate: Too high and the outside browns before the centre sets. If the munker are raw inside, lower the heat and give them a little longer.

Fløtemunker

Classic Norwegian munker: soft, rich little pancake balls made with sour cream, cinnamon and cardamom, fried in a munk pan.

400 kcal / servingPrep 15 minCook 30 minTotal 75 min6 servingsMedium

4.0 · 1 rating

1 view

About this dish

Fløtemunker are a Norwegian take on the round, pan-fried batter balls you find across the Nordics. The batter is built on sour cream rather than milk, which gives the munker a rich, tender crumb and a slight tang.

Cinnamon and cardamom do the flavouring. Serve them warm, ideally with jam or a dusting of icing sugar, and eat them the day they are made.

Instructions

Mix the wet ingredients
In a large bowl, whisk the 3 pcs egg, 5 dl Sour Cream and 1 tbsp sugar together until smooth.
Make the batter
Stir in the 0.5 tsp cinnamon, 0.5 tsp cardamom and 1 pinch salt, then fold in the 125 g flour until you have a smooth batter with no lumps.
Let it rest
Cover and leave the batter to rest for about 30 minutes so it thickens.
Fry the munker
Heat a munk pan over medium heat and grease each hollow well. Fill them with batter and cook until the undersides are golden and the tops are partly set, then turn each munk with a fork or skewer.
Finish and cool
Keep cooking, turning as needed, until the munker are cooked through in the middle. Lift them onto a wire rack to cool slightly before serving.

Tips & tricks

🔥

Keep the heat moderate

Too high and the outside browns before the centre sets. If the munker are raw inside, lower the heat and give them a little longer.