POFFERTJES (TINY DUTCH PANCAKES)
Poffertjes are a typical Dutch treat made at home, eaten at festivals or purchased from a special poffertjeskraam, or poffertjes cart. They are similar to silver dollar pancakes, but much puffier. Generally poffertjes are served topped with melted butter and sifted powdered sugar, but any sweet or savory topping can be used.
A special pan with small indentations (poffertjespan) is used to make poffertjes. You can purchase one online, or just make them in a skillet or on a griddle. If you use the later method, the poffertjes will not have their typical puffy shape, but taste the same. The recipe below is also excellent for regular pancakes. The buttermilk makes them rich, moist and delicious!
This recipe and many others will be included in the second edition of "Dutch Delights: A collection of recipes celebrating the Dutch heritage of Northeast
~ 2 1/2 cups flour (use white all-purpose flour, or whole grain pastry flour for more fiber and heartiness)
~ 1/2 teaspoon salt
~ 1 1/4 teaspoons baking soda
~ 3/4 teaspoon baking powder
~ 3 cups buttermilk
~ 2 eggs, separated
~ 3 tablespoons melted butter
Add beaten egg yolks to buttermilk. Combine with sifted dry ingredients and add melted butter. Fold in beaten egg whites. Cook in well-oiled poffetjespan, skillet or griddle. Top with melted butter and sifted powdered sugar, or your favorite sweet or savory topping.
