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Prep Time: 70 Minutes Cook Time: 0 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Danish-Dutch fusion cuisine. The recipe for the batter is typically Dutch (yeast raised) but the filling of jam is quite Danish. Try Cherry-Strawberry Preserves for the Bread Machine ABM ( /311376) for the filling. I use an aebleskiver pan, which has larger indentations than a poffertjes pan. The batter recipe is adapted from Let's Go Dutch by Johanna van der Zeijst Bates. Ingredients:
1 cup all-purpose flour |
1/2 cup whole wheat flour (white whole wheat works well) |
1/4 teaspoon salt |
2 teaspoons instant yeast |
1 teaspoon white sugar |
1/4 teaspoon nutmeg, freshly grated |
1 1/2 cups milk, lukewarm |
1 egg, slightly beaten |
1/4 cup jam |
Directions:
1. Combine flours, salt, yeast, sugar and nutmeg in a large bowl. Stir with a whisk to combine.
2. Add milk and egg and stir to make a smooth batter.
3. Cover bowl with a towel and let rise in a warm place for about an hour until bubbly and somewhat risen.
4. Stir down batter and heat an aebleskiver pan. Spray with non-stick spray or melt margarine or butter in the indentations.
5. Fill the indentations with batter. Place 1/2 teaspoon of jam on batter (it will sink in). Let cook for about 2 minutes until bubble start to form around the edge. Flip over with a skewer. Cook for an additional minute or so until done.
6. Garnish with powdered sugar to serve.
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