I'm only giving this recipe a 4 because it's missing some of the traditional ingredients. Firstly omit the cloves, we don't use those here in Denmark. Secondly you need to add "white pepper" which is why they are called "pepper nuts". This recipe should use about one quarter of a teaspoon. It also requires 2 teaspoons of baking soda which will make them rise a bit to get the perfect traditional pebernødder shape! Also the correct way to write it without the special character is "Pebernoedder". MERRY CHRISTMAS! :)

Reviewed On: Dec. 4, 2008

For the people having issues, please, please remember you need the fat in your pan amazingly hot before you add the batter. This is what makes the yorkshire pudding rise, and that is where so many people have problems.

Reviewed On: Jun. 25, 2008

The error in this recipe is that you need to heat the fat in the bottom of your baking dish for at least 30 minutes before adding the mixture. This is why it rises

Reviewed On: May 28, 2007