How To Globally Unlock An Allergy Friendly Sweet Tooth
Delight In A Fun Dutch Allergy Friendly Surprise
Our around the world allergy friendly series whisks us off to a carnival in the Netherlands today. Like us, the Dutch enjoy rides, games and elephant ears. You know, the giant fried dough creations topped with powdered sugar. We’ve tweaked this fantastic sugary treat for your particular palate. Also, download Kitchology’s Eat.Better app for more allergy friendly pleasing ideas.
Familiar with Poffertjes, pronounced POH-fur-tjes? They’re a soft spongy type of pancake made with gluten free buckwheat flour and yeast. These puffy little creations are simple to batter up allergy friendly style. By using safe flour and a vegan egg, you, too, can imagine yourself at the winter carnival in the Netherlands. Traditionally, they’re topped with a thick slab of butter and powdered sugar. Try them with strawberries and whipped cream.
Traditional Poffertjes are made in a shallow pan of the same name. Small indentations are perfectly suited to shaping this fine puffery. Alas, I don’t own one. Instead, I am using my electric griddle, dropping them on tablespoon by tablespoon. Watch how they puff up when you flip them! So much fun!
1 cup warm milk
3/4 tsp active dry yeast
2 cups safe gluten free flour
pinch of salf
powdered sugar and butter for serving
Sprinkle the yeast on the warm milk and allow it to proof.
Once the yeast is ready mix the buckwheat with the eggs then slowly add in the milk.
Mix in a pinch of salt then place in a bowl, cover and allow to rise for at least 45 minutes until an hour.
When the dough is ready heat your pan or griddle and butter generously.
Pour a small amount into each dimple or drop by tablespoon full onto griddle.
When the sides begin to dry and bubbles appear, that’s when it’s time to flip.
Let them finish cooking and serve immediately with butter and powdered sugar.
How did your powdered sugar #allergy friendly poffertjes turn out? Share with us @Kitchology and @Kitchenchick123. Also, don’t forget to signup for the latest food news from the Kitchology Blog.