Kanedalan

by Carol Bulas Crowell Honkanen
(Washington state)

I went to live with an Aunt & Uncle. The aunt's mom used to make these when money was tight. It was a filling meal, and depending on your taste, you could use variations to make it taste better. They used to pour almost burnt butter over them and also sometimes used ketchup.

I altered the recipe a bit, by frying them in browned butter instead and slightly salting them with sea salt. Initially, I thought these were disgusting, but eventually, I have developed periodic cravings for them (at least once a month). And, for the record, I may not be spelling it correctly?!

KANEDALAN

This is a VERY easy recipe. I may not have the German spelling correct, but it sounds as it reads.

I believe this is a recipe for people on a budge; it is a filling meal that doesn’t require much. And, I have established a craving for it periodically, even though I am not in starving mode anymore.

Ingredients:

• 2 cups flour
  
• 2 eggs
  
• water (just sprinkles of it, to moisten the mixture)
  
• Salt or Sea salt
  
• 2 tablespoons of butter
  
  Instructions:
  
• Start a 2-quart pot of water boiling (add salt/sea salt if desired).
  
• In a bowl, mix flour and eggs with a fork, squishing to remove lumps as best you can - you may need to sprinkle water on it, to make it soft like thick pancake batter.
  
• With a spoon, take ¼ scoops from the side of the bowl and drop into hot boiling water and shake off spoon until bowl is empty.
  
• The droppings will go to the bottom of the pot and float to the top (adjust heat to avoid overflow boiling).
  
• When all the droppings appear to be floating to the top, remove. (You can keep them in the boiling water until you are ready to serve.)
  
  Topping:
  
• Melt butter in a fry pan until golden brown (do not burn/turn black).
  
• Pour over the Kanedelan.
  

You are now ready to eat. Salt to taste. Some people put ketchup on them. Personally, I like to throw them into a fry pan and make them slightly crisp on both sides and slightly salt. That is my special twist to this recipe.

Enjoy!

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