Poffertjes

Poffertjes are delicious Dutch pancake puffs or mini-pancakes. They are often eaten for dessert, but can also be eaten for breakfast, brunch or as a yummy snack. Traditionally, they are made in a poffertjes pan, but you can also make them in a skillet. Today I tried making them both ways. The ones in the poffertjes pan were a bit fluffier, but both tasted very good.

Ingredients:
1 1/4 cup warm milk
1/2 tsp Yeast (5g)
2 eggs
 (1/2 tsp vanilla extract)
1 cup flour (125 gr)
1 cup whole wheat flour (150gr)
Butter

Directions:
Heat the milk until it is lukewarm.
If using yeast, mix 1/4 cup warm milk with the yeast and set aside. (If using a yeast substitute see below).
Mix the salt, white flour and whole wheat flour.
In a separate bowl, briefly whisk the eggs.
Add the vanilla extract.
Next, sift in the dry ingredients and stir.
Add the cup of milk and the yeast/milk combo.
Stir just enough to mix the ingredients.
Cover with a damp towel and let rise for at least 30 minutes (60 min is recommended, but less will work too).
IF your mixture is very thick after you've let it rise, add some more milk (~1/4 cup). The mixture shouldn't be very runny, but if it's too thick, your poffertjes will be dense.

Melt some butter in a poffertjes pan (or frying pan or skillet) over low-medium heat.
Use a squeeze bottle or teaspoon to make each poffertje.
Flip once when edges edges look cooked.
Use a spoon, knife, 2 forks or a spatula to flip them over.
Serve warm with butter and powdered sugar.
You can also serve the poffertjes for dessert with ice cream, whipped cream, strawberries, chocolate sauce, agave syrup or maple syrup.

Comments: Here are a few modifications you can make, which make the recipe easier to make at home and the poffertjes still taste delicious.

• Today I was in a hurry, so I only let it rise long enough to squeeze some fresh OJ and clean up the kitchen, which took about 15 minutes. If you let them rise this short, they will be a little less fluffy then the ones you buy at the Pannekoeken Huis (Dutch Pancake House). The longer they rise, the fluffier they'll be, but if you're like me, you don't always have time to wait 60 minutes!


• If you don't have yeast at home, you can use a yeast substitute) or you can use self-rising flour. The yeast substitute is made by mixing 1/2 tsp baking powder and 1/2 tsp lemon juice. You can add this straight to the mixture after adding all other ingredients.

For some more on poffertjes and other things Dutch, check out 'A Touch of Dutch'. Kitchen Butterfly also has some great Dutch recipes including poffertjes.  And if you're looking to purchase a poffertjes pan, you can find them at Vander Veen's The Dutch Store.