Poffertjes: Little Dutch Pancakes

Poffertjes are a Dutch treat, think little fluffy pancakes shaped like flying saucers. Poffertjes are very similar to Danish Æbleskiver. A special pan is needed to make them and unsurprisingly they are the same as an æbleskiver pan, but a little shallower. I first had Poffertjes several years ago at a tiny Dutch 'fast food' stand outside a supermarket in my hometown of Sydney.



Poffertjes
makes approx 25-30

1 3/4 cup/250g flour
1/2 t bi-carb soda
1 L egg
400ml milk or soy milk
1 1/2 t vanilla extract
vegetable oil

Sift flour, bi-carb soda into a large bowl.
Make a well in the centre.
Lightly whisk egg, milk, vanilla in a separate bowl.
Add egg, milk, vanilla to flour, bi-carb soda.
Whisk 2-3 mins, or until batter is light & fluffy.
Heat pan over low-med heat.
Place a few drops of oil into each hole.
Spoon batter to fill 3/4 of each hole.
When bubbles start to appear and the top is set.
Flip with a spoon or knitting needle.
Cook 2-3 mins.
Place on paper towels to drain.
Serve warm.

Poffertjes can be served with:
• butter & icing sugar
• berries & whipped cream
• sugar & fresh lemon wedges

Cocoa Cashew 'Ice Cream'

Here in Denmark we don't get fancy things like Booja Booja 'Ice Cream'. We have to make our own 'ice cream'. Don't be fooled by the simple directions and the whopping 4 ingredients, this is deliciousness personified or something.



Cocoa Cashew 'Ice Cream'
makes 400-450ml

1 cup/150g raw cashews, soaked in water overnight
2 tbsp unsweetened cocoa powder
3 tbsp/60ml agave syrup, or fluid honey (if not vegan)
5 tbsp/100ml water

Drain cashews.
Lightly purée cashews.
Add water.
Purée until almost smooth.
Add agave/honey & cocoa.
Purée until well mixed & as smooth as desired.
Pour into a 500ml sealable container.
Freeze for at least 6 hours.
You may need to let the 'ice cream' soften before serving.