For a holiday brunch these tiny little Dutch pancakes, called poffertjes, can add a seasonal flair to the table. For best results these are optimally made with a special ebelskivers pan. I like the bittersweet flavor the Dutch chocolate with the Greek yogurt lends to the recipe with just the right balance of sweetness from the honey. You could also substitute a combination of sour cream and buttermilk for the yogurt. Eet smakelijk! - Sagegreen —Sagegreen
Test Kitchen Notes
Sagegreen's Poffertjes are difficult to pronounce, but exceedingly easy to eat. I made them without the optional chocolate chips, and with diced candied ginger substituted for the fresh. The orange complements the cocoa very nicely, and the ginger gives them a little zing. I dusted them with powdered sugar and served maple syrup on the side. My husband's first reaction was "Mmmmmm, wonderful." Like with pancakes, my first couple ended up in the trash but the rest came out quite nicely. If you are new to ebelskivers, definitely start with just a couple at a time until you get the hang of it. I made traditional style pancakes with some of the batter and it worked perfectly so don't hesitate to try this recipe even if you don't have the ebelskiver pan. My husband and I ate most of an entire batch for breakfast, then snacked on the left-over pancakes (they are surprisingly good cold!) —hardlikearmour
organic white flour
acacia or chestnut honey, to taste
fluffy eggs, beaten
@1 1/3 cups
fresh orange zest (or grated ginger as an alternative)
bittersweet chocolate chips, optional
Grand Marnier or Cointreau, optional
powdered sugar, apricot compote, creme fraiche, mascarpone and Grand Marnier for possible toppings
Sift the first six dry ingredients together into a bowl.
Mix the wet ingredients together, including the zest, and optional chips. Blend the wet and dry together. Mix until smooth. Taste the batter to make sure this has the balance of sweet you most enjoy. I prefer this bittersweet. Adjust accordingly.
Heat an ebelskivers pan, nonstick or seasoned, to medium hot. Add a small amount of butter or oil to each compartment. For the holidays I suggest using butter. Ladle in a tablespoonful of batter in each compartment. When golden brown on the bottom of each, gently turn over and brown the other side.
Transfer to a platter and prepare for serving. Dust with powdered sugar if desired. Serve warm with creme fraiche or mascarpone (see mrslarkin's recipe for homemade) spiked with optional Grand Marnier or maple syrup, alongside warm apricot compote....it is the holidays, after all. Guten Appetit: Eet smakelijk!