Moosbeenidei (Blueberry pikelets)

Marion Wilting


his 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 have a rather thin batter, so add as much as you need for a thin batter.


★★★☆☆ 2 votes

5 Min
15 Min
Stove Top


How to Make Moosbeenidei (Blueberry pikelets)


  1. Combine flour, eggs and salt, then add enough milk to get a thin batter.
  2. Add in blueberries, mix well.
  3. In a skillet, heat some butter on medium heat and fry dollops of batter (like silver dollar pancakes)
  4. Keep the cooked dumplings / pancakes in a slightly warm oven until all are done.
  5. Sprinkle with sugar before serving, or top with blueberry sauce.

Printable Recipe Card

About Moosbeenidei (Blueberry pikelets)

Course/Dish: Other Desserts
Main Ingredient: Fruit
Regional Style: German

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