Have you ever been in the Netherlands and tried poffertjes? These are small, fluffy pancakes which are usually served with butter and powdered sugar. I love them. My son unfortunately cannot eat them because he has an allergy to all ingredients that are used for the poffertjes. Inspired by my husband’s family member I made a small change used yoghurt instead of milk. Also the other ingredients were adjusted to my son’s needs. The result was slightly different because of little sour taste from yoghurt and you could taste a bit of soy (I used soy yoghurt) but we still loved it. I am curios if you liked it too. I encourage you to go for traditional recipe and use normal caw milk or experiment a bit like me and use caw/soy vanilla yoghurt or quark. I think you will like all versions of this recipe.
Ingredients (for 15 poffertjes):
- 1/2 soy yoghurt
- 2 quail eggs
- Pinch of salt
- ca. 1/2 cup of spelt flour
- Combine soy yoghurt, quail eggs and pinch of salt. Whisk smooth.
- Add spelt flour and whisk smooth again. The cake must be as for pancakes, therefore play around with yoghurt and flour in case the structure is too thick or too loose.
- Heat oil, add soup spoons of the batter and create mini pancakes.
- Fry from both sides until poffertjes become nicely golden.
If you are interested in my other posts, I encourage you to make use of “Post Index” where you can locate and learn about all the posts on my blog.