From my Oma
2 ¼ cups flour
10 grams yeast (7 grams is one yeast packet)
1 ¼ cups warm milk
2 eggs
1 tsp. vanilla
¾ tsp. salt
butter for frying
*a poffertjes pan is required!
“Poff-er-chuz” Heat the milk until lukewarm. Mix the salt with the flour and make a well in the middle. Mix the yeast with a little lukewarm milk and let sit for five minutes. Then pour yeast mixture into the well, followed by most of the rest of the milk and the eggs. Stir to a thick, smooth batter. Add the rest of the lukewarm milk and vanilla and keep stirring. Cover the batter with a dampened cloth and leave in a warm place to rise for ½ hour to an hour.
Grease a special poffertjes pan with butter and heat over medium-high heat. Fill each of the wells of the pan just over half way with some of the batter and fry on both sides until golden brown. Squeeze bottles are wonderful for filling the wells without too much mess.
Serve with butter and powdered sugar, or jam, or syrup, or plain, or with chocolate syrup or anything you can think of that sounds delicious.
Where to get a poffertjes pan
(Available in cast iron or teflon - I recommend cast iron)
Dutch Epicure Shop:
http://dutchepicureshop.stores.yahoo.net/cairpopan.html
Little Dutch Girl Shop:
http://www.littledutchgirl.com/catalog/product_info.php?products_id=2835
Dutch Connection Imports:
http://www.dcimports.com/kooppofpanho.html
Ebay: (search for poffertjes pan or ebelskiver pan)
http://www.ebay.com
You can also use a Danish Ebelskiver pan
Williams Sonoma:
http://www.amazon.com/Ebelskiver-Filled-Pancake-Pan-Williams-Sonoma-WS/dp/B001CJ7Y70
photo by Hans Dankers. Copyright 2009. All rights reserved.
“If you put enough butter on it, even Sh*! Tastes good”
“If you put enough butter on it, even Sh*! Tastes good” is the closest thing I have to a family motto. Dutch cooking – if we are honest with ourselves – is not haute cuisine and cannot compete with delicate tastes of the French palette or the freshness of Mediterranean or Californian food. This fact, however, is quite beside the point, because the Dutch love their food with unsurpassed dedication. Eating Dutch is being home. Particularly for members the Dutch diaspora, like my family, the preparation of Dutch meals, particularly seasonal dishes, is a time to celebrate the simple pleasures of food and togetherness.
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