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October 27, 2010

Pancake Puffs

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Poffertjes
Poffertjes
yummy and fun to eat yeasted buckwheat mini pancake puffs

This pancake popper pan caught my eye not only because of the shape but also because it's made here in the good old USA by Nordic Ware. It's very rare nowadays to find kitchen tools with a mark that says "Made in the USA". While at the store trying to justify buying another cooking pan that might end up in the cupboard unused, I remembered the teeny buckwheat Dutch pancake puffs (poffertjes), the similar but slightly larger Danish apple pancake puffs (aebleskiver), and the Japanese octopus balls. Plus, I thought I could probably use it to fry perfectly round meatballs too. And so it went into my shopping cart.*Sigh*

Pancake Popper Pan

Poffertjes (Dutch Mini Pancake Puffs)
1 cup bread flour
1 cup buckwheat flour
1½ teaspoons instant yeast
½ teaspoon kosher salt
10 ounces warm whole milk
1 egg, beaten
2 tablespoons golden syrup
2 tablespoons melted butter
powdered sugar
butter

Poffertjes
  • Whisk together the flours in a large bowl. Add the yeast and salt and stir to mix. Add the milk slowly, stirring constantly, then add the syrup and beaten egg. Mix well. Cover with plastic wrap and leave on kitchen counter to rise for 45 minutes.
  • Heat poffertjes pan if you have one, or a skillet or griddle and brush with melted butter. Pour half a tablespoon, or 1 tablespoon for bigger cakes, of the batter and cook until the poffertjes become light brown and dry at the bottom. Turn them with a small fork to cook the other side (I used a tool for making/dipping chocolate candies).
  • Sprinkle generously with powdered sugar and put a small lump of butter on top. Enjoy while still warm.

Aebleskiver

Aebleskiver
slightly larger apple filled Danish pancake puffs

2 eggs
1 tablespoon sugar
¼ teaspoon salt
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
2 tablespoons melted butter
powdered sugar
diced apple
  • Beat egg yolks until light and fluffy, then add the sugar and salt.
  • Sift the flour with baking powder and baking soda, then add it to the egg mixture, alternating small amounts with the addition of the buttermilk, as you continue mixing.
  • Beat the egg whites until stiff, then gently fold them into the batter.
  • Heat the pancake popper pan. Brus each cavity with melted butter and drop batter into cups, filling each about 2/3 full. Place some apple in the center of each cavity.
  • Cook over medium heat until browned and crisp on bottom. Turn each cake with a fork to cook the other side. The aebleskiver is done when a toothpick, or cake tester, inserted in the center comes out clean.
  • Remove cakes from pan and sprinkle with powdered sugar, if desired. Best when served warm.

6 comments:

Trissa said...

LOL! When I was in the US I bought one as well and justified by saying the same things as you!

Midge said...

I'm just as guilty: I saw a similar aebelskiver pan at Gourdo's over the weekend - and I just had to buy it! (Well, I WAS planning to make takoyaki... :p)

caninecologne said...

hi oggi - those are really cute little pancakes! the pan does look like the one they use for those japanese octopus balls (takoyaki? i think).

Joy said...

I have that pan too...don't you love it. I am looking for a good hong kong pan cake recipe. Yours looks great.

Gizelle said...

at first look akala ko nga takoyaki pan! Must have that! the pancakes look so puffy and yummy!

oggi said...

This makes all of us like magpies...attracted to something new and shiny.:D

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