|Mmmm, so gouda...|
One Year Ago: Orange Chiffon Cupcakes
Poffertjes: Cheese Pancakes
These little guys were packed full of flavor. The recipe suggested I cook them in a poffertjes pan, which I strangely do not have in my American kitchen. Instead, we cooked them like pancakes, on a griddle. Be sure to buy some aged gouda, it's expensive, but it will give you the most flavor. I got some 5-year aged gouda from Wegmans.
400mL (14 oz) milk
1 package dried yeast
200g (7 oz) flour
100g (3.5 oz) buckwheat flour
pinch of salt
100 g (3.5 oz) aged gouda, grated
Warm milk until lukewarm. In a small bowl, combine yeast and a small amount of milk. Allow to sit for 5 minutes.
In a large bowl, whisk together flour, buckwheat flour and salt. Add yeasty milk, remaining milk and egg. Whisk together until the batter is smooth. Cover loosely in plastic wrap and allow to sit for 1 hour.
Heat a frying pan or griddle over medium heat. Spoon out 1 tbsp batter into small pancakes. Allow to cook until little bubble appear on the tops of the pancakes. Flip and cook for 1 minute more.