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Adjustable stand — hold cookbook or tablet at eye level while cooking
SCA-certified drip coffee — optimal brew temperature, Dutch-made
Dutch mini pancake pan — puffy poffertjes with powdered sugar
Global weeknight cooking — bold flavors, efficient technique
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
SCA-certified drip coffee — optimal brew temperature, Dutch-made
Dutch mini pancake pan — puffy poffertjes with powdered sugar
Global weeknight cooking — bold flavors, efficient technique
Record your recipes and experiments — organized cooking journal
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Prepare 1 cup freshly riced potatoes. Beat well 2 eggs. Add very slowly, beating constantly, 2/3 cup sugar. Stir in potatoes and 1 cup buttermilk or yogurt, and 2 tblspns melted butter. Sift before measuring 4 cups all-purpose flour. Resift w/ 2 tspns double acting baking powder, 1 tspn baking soda, 2/3 tspn salt, and 1/3 tspn nutmeg or cinnamon. Stir in sifted ingredients into potato/egg mixture until blended. Chill dough until easy to handle. Roll out to 1/2 inch thick and cut. Cook in oil at 375° F. It's easiest to add them to the oil w/ a pancake flipper. Flip as soon as brown on one side. Takes about 3 minutes to cook one fastnacht.