Dutch Chocolate Poffertjes

Author Notes

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