Poffertjes

(Puffer-ages) For those who aren’t familiar with Dutch cuisine (other than their possible influence on the creation of the doughnut), Poffertjes are small pancakes about the size of a $.50 piece. Like Aebleskivers these small cakes are made in a special pan, but the wells aren’t as deep and there are more of them in the pan. Unlike Aebleskivers, Poffertjes are not filled.

This particular recipe came from my mother-in-law and it has some significant differences from what is considered traditional. Many recipes I’ve found online have yeast and buckwheat flour. I’m not sure where my mother-in-law got her version, but I like it best. The butter gives a nice golden color and flavor to the cakes, while the beaten egg whites provide leavening making them light as air.

I made these Sunday morning in honor of setting the clock back. Usually, these are eaten with powdered sugar, but I decided to make a sauce with frozen blueberries. (Which I picked this last June. I’ve been hoarding them like a miser with gold.) If you want to eat Poffertjes with fruit you could probably add some finely grated lemon zest to the batter. Likewise, imitation rum or vanilla could be used for flavoring if you don’t want to use the real thing.

3 eggs, yolks and whites separated

½ c. (1 stick) unsalted butter

1 tsp. rum

1 ½ c. flour

¼ tsp. salt

¾ c. milk

¾ c. cold water

Place pan on stove and begin heating. Mix egg yolks, butter and rum until fluffy. Slowly add flour, salt and milk, then add water. In a separate bowl beat egg whites until they form soft peaks. Fold into the batter, being careful not to over-mix and lose the air bubbles. Use a funnel to pour the batter into a condiment squeeze bottle. The bottle is the easiest and cleanest way to pour the batter into the pan.

If you can feel heat rising from the pan when you hold your hand a couple of inches above it, it’s hot enough. I fill the wells in the center and work my way out. Poffertjes usually cook through in a minute or two. Once they are a light golden brown use a bamboo skewer and fork to flip them over. Make sure you’re keeping a close eye on them. If the pan is too hot they can burn quickly. If you have a pair of good oven mitts, you can pick the pan up by its handles and flip the cakes onto a serving platter or plate.

Where do you find a Poffertjes pan? They are available on the internet. I got mine in Old Town Spring, TX at a shop called the Little Dutch Girl. You may find a non-stick version, but I highly recommend getting cast iron. Season it properly with shortening (don’t wash, just wipe off when cool) and it will last forever.

The Project Queen