“Moosbeernocken”: My Two Favourite Recipes

Moosbeernocken, Moschbernockn, Schwarzbeernocken, Heidelbeerküchle or Heidelbeertatscherl – this dish has many different names, but in simple terms it is a little like pancakes coated with icing sugar. You will find lots of different ways to make them, but here are two of our favourites.One is the classic recipe containing eggs, the other is a good vegan alternative.

Vegan Moosbeernocken (pictured to the left) taste a little bit mealy yet fresher – and they are by no means dry. As I use neither egg nor egg substitute to prepare them, they are a bit tricky to turn in the pan and they need more heat than the classic variation. The big advantage is that they stain the lips and tongue much better than the ones prepared with egg ;-)

My boys prefer the classic Moosbeernocken with egg (pictured to the right) as they tend to be more set and easier to eat. They are also firmer to the bite. However… that thing with the tongue staining is a big point!

The Classic Moosbeernocken Recipe

Ingredients

• 3 eggs
• 50 g sugar (to your liking)
• 150 g flour
• 300 g Moosbeeren (wild bilberries)
• Clarified butter to fry

Instructions

Whisk eggs and sugar together in a bowl. Stir in the flour and add the washed bilberries. Heat the butter in a skillet on medium heat. Drop a few tablespoons of the batter per serving and cook the Moosbeernocken until they are golden brown on both sides. The Moosbeernocken are best served with icing sugar.

Whisk eggs and sugar together in a bowl.

Stir in the flour.

Add the washed bilberries.

Heat butter in a skillet on medium heat and drop a few tablespoons of the batter per serving.

Cook the Moosbeernocken until golden brown on both sides.

The Vegan Moosbeernocken Recipe

Ingredients

• 300 g Moosbeeren (wild bilberries)
• 75 g flour
• Some water
• Coconut oil to fry

Instructions

Warm coconut oil in a frying pan on medium heat. Drop a few tablespoons of the batter per serving, fry the ‘pancakes’ until bubbles appear on surface. You might have to turn up the heat. Cook the Moosbeernocken until golden brown on both sides and serve them with icing sugar.