Hello there. It’s been awhile. Many months in fact since our last post. What have I been up to? Well I went to Colombia, got salmonella, was sick in bed for about 6 weeks, then scrambled to get caught up with work and other things.
Then we had the holidays, I tried a juice fast for 2 days, which was killed one meal-time early with an unpalatable kale juice… I was finally rejuvenated on a family vacation in Maui for a week and now it’s the near year, crisp, bright, and fresh. And I’ve started cooking interesting food again. Homemade linguine with a creamy tomato vodka sauce, chickpea cutlets with ratatouille, and weekend brunch of poffertjes–an adorable little dutch yeasted pancake made of buckwheat.
Last year around christmas I was gifted an aebleskiver pan by some Danish friends. I’ve been making aebleskiver regularly ever since as they are some of the cutest most delicious things ever. I’d describe them as a cross between a doughnut hole and a pancake.
Last week I learned about the wonderful cousin of the aebleskiver: poffertjes. I loved the idea of combining a yeasted pancake batter with buckwheat. Because I own an aebleskiver pan I made the pancakes in that little puff shape, but you could also definitely make these as traditional pancakes and the flavors would be the same. You can even make them small–simply put a dollop of 1 to 1 1/2 tbsp batter on the pan and flip as it starts to bubble and cook through.
Poffertjes or Yeasted Buckwheat Pancakes ~28 poffertjes
2 tsp active dry yeast
2 tbsp warm soy milk
1 cup buckwheat flour
1 cup white flour
1 tbsp sugar
1/2 tsp salt
1 tbsp canola oil
1 Ener-G egg prepared (1 1/2 tsp powder in 2 tbsp water)
2 cups soy milk, plus extra if needed
1/2 tsp vanilla extract
1. In a small bowl dissolve the yeast in the 2 tbsp of warm soy milk and let sit for a few minutes while gathering all other ingredients.
2. In a large mixing bowl combine all dry ingredients. Add the wet ingredients, including the dissolved yeast mixture and mix together. The batter should be a little thicker than the consistency of molasses. Set aside for 1 hour. Alternatively, make the night before, and set aside for about a half hour then put it in the fridge until the following morning when you are ready to make the pancakes.
3. After 1 hour heat your pan over medium heat. I’m going to give instructions for making it in an aebleskiver or poffertjes pan. If you make it as a normal pan then follow these flipping instructions via the Food Network. When the pan is hot enough that water sizzles upon contact pour batter into the cups of the pan so that it is about 3/4 full.
After a few minutes you’ll notice that the batter is starting to solidify and bubble slightly on top. Because these are thicker than pancakes you will not get the same bubbled surface you expect in a pancake. This is okay. Using a small fork or two, or a pair of chopsticks, you can gently pry the pancake from the side of the pan. If it is nicely browned on the bottom side then flip (more like rotate gently) using the two forks or the chopsticks. You’ll get the technique down after a couple tries. Just go gently and slowly.
Let cook for a few more minutes on the other side, once it has browned nicely on the opposite side it should be cooked through.
4. Eat while still hot. Traditionally served with powdered sugar and butter. Less traditionally can be eaten with maple syrup. Either way, yum!