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Title: Quick Dutch Poffertjes
Categories: Mix
Yield: 72 Servings
| AMERICAN MEASUREMENTS | ||
| 4 | Eggs | |
| 1 1/2 | c | Milk or buttermilk |
| 2 | c | Buckwheat pancake mix |
| Or Buttermilk pancake mix | ||
| 1 | tb | Sugar |
| 1 | ts | Vanilla |
The pan to cook little puffs (called poffertjes in the Netherlands) is a round griddle with several shallow depressions into which the batter is poured. (My note: The picture of the Dutch Poffertjes pan looks identical to the Danish Abelskiver pan)
The classic basic batter for traditional poffertjes (pronounced poff-er-chiz) is made with yeast and buckwheat flour, producing puffy half-dollar size "pancakes" that are eaten with sweet butter and powdered sugar. Bon Appetit's version is this shortcut one.
DIRECTIONS: Beat eggs and milk together in a large bowl until smooth. Gradually beat in pancake mix and sugar. Add vanilla. Heat poffertjes pan over medium heat and brush depressions lightly with butter. Pour in batter and brown for about 1/2 minute, turn with fork and brown other side for another 1/2 minute. Turn out onto hot serving plate, top with sweet butter and sprinkle with powdered sugar.
(MY note: Cooking directions appear to be the same as for Abelskivers, except that immediately after pouring in the batter, about 1/2 teaspoon of chopped fruit is dropped into the center of each Abelskiver depression. Cook as above and serve lingonberry preserves in addition to the butter and powdered sugar.)
Source: Bon Appetit, April 1977; typos by Dorothy Flatman 1996 From: Dorothy Flatman Date: 24 Jul 97 National Cooking Echo Ä
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