Moosbeenidei (Austrian Dumplings With Blueberries)

4-6
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"This is a typical sweet dish from the Pinzgau in Austria. Not exactly a dumpling as you know it, but it's called dumpling. I think maybe it does resemble a pikelet. The batter is unsweetened except for the blueberries, so you either sprinkle the prepared dumplings with some sugar or make a sauce from some more blueberries. The recipe didn't state how much milk you should use, it just said "milk". That's the way Germans make pancakes - some eggs and flour and then add some milk... Evidently Austrians do the same. You should habe a rather thin batter, so add as much as you need for a thin batter."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (110.8 g)
  • Calories 111.2
  • Total Fat - 3 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 104.2 mg
  • Sodium - 40.7 mg
  • Total Carbohydrate - 17 g
  • Dietary Fiber - 2 g
  • Sugars - 7.6 g
  • Protein - 4.9 g
  • Calcium - 21.4 mg
  • Iron - 0.8 mg
  • Vitamin C - 7.3 mg
  • Thiamin - 0 mg

Step 1

Combine flour, eggs and salt, then add enough milk to get a thin batter.

Step 2

Add in blueberries, mix well.

Step 3

In a skillet, heat some butter on medium heat and fry dollops of batter (like silver dollar pancakes).

Step 4

Keep the cooked dumplings / pancakes in a slightly warm oven until all are done.

Step 5

Sprinkle with sugar before serving, or top with blueberry sauce.

Step 6

Enjoy!

Tips & Variations


No special items needed.

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