Dutch Pancakes

If You’re Not Dutch, You’re Not Much

Dutch Pancakes

A friend once kept telling me, if you’re not Dutch you’re not much. Luckily, I will be some what Dutch come December. Or I guess I’ll be Australian. No, wait. I’ll probably still just be a Venezuelan American who’s married to a Dutch Australian. I’m not sure how it all works, but the thing I do know is that I have come down with a Dutch bug.

You remember how during the world cup I wanted Holland to win (only after the US was out of course)? I’ve been riding my bike as transport every chance I get (very dutch). I’ve been dreaming up living in Amsterdam one day. AND I’ve been going nuts every time I see a poffertjes truck.

Poffertjes are good because they’ve mastered the art of simplicity, don’t you think? This meal dates back to the 1700’s. It was said that a poor, hard working farmer was experimenting with recipe development as a hobby but the only ingredients he had to work with were buckwheat flour, water and yeast. Now a days, it’s a much more developed meal and modern necessities, such as milk, eggs, butter, and syrup, have been added.

I haven’t had a chance to make them for myself as I’m missing the all important poffertjespan, but I’m crossing my fingers I get one as a wedding present. My Little Expat Kitchen’s recipe is the recipe I have my eye on. It looks to be more complicated than it should be but, then again, I’m taking my entry into Dutch-ism very seriously.

For now though I’ll just keep stalking the Tram Stop at the Queen Victoria Market.

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Banana Bread and White Chocolate Chip Muffins

banana bread muffins

What do you do when you mix 6am World Cup games and ripe bananas? Banana bread and white chocolate muffins! Yup, it’s true. That’s exactly what you get.

We have been pretty into this World Cup this year, mostly because Jack and I now go for each others teams. I brought USA, Italy and any Latin American country into the relationship. Jack brought Australia and the Netherlands.

That means that not only have we lost all our free time before work, but now there is absolutely no time to even eat breakfast. Catastrophe! By exactly 10:47am I’m rummaging through the kitchen at work trying to find anything that will help kick a headache and bring joy back into my life.

That exact situation happened last week and all I could find was 3 ripe bananas that I was sure no one was going to eat. Even I couldn’t bring myself to eat them – cue the strong stench and colorless skin – but what I did bring myself to do was plan to make banana bread muffins so that the situation would never happen again.

I cannot (but have to) wait for the Netherlands to play Argentina tomorrow. I’ll have my coffee in one hand, my pre-made breakfast in the other and a cute Dutch boy by my side. Man, oh man. How I miss the World Cup already and it hasn’t even finished.

Banana Bread and White Chocolate Muffins
Recipe adapted from Sarah’s Banana Bread Muffins 

1 cup of white sugar
1 cup of vegetable oil
1 egg
3 ripe bananas, mashed
1/2 of white chocolate chips
2 cups of all purpose flour
1 teaspoon of baking powder
1/2 of salt

Preheat oven to 175 degrees C (350 degrees F). Grease muffin tin with a little butter.

Mix sugar, oil, and egg until creamy and light yellow in a bowl. Add bananas and white chocolate chips. Add flour, baking soda, and salt. Stir until completely smooth. Spoon the batter into the muffin tin.

Bake for 30 to 40 minutes. And then eat your heart out.

Best Cookie Recipe Yet

Chocolate Chip Cookies

The dessert I make most in my home is cookies. Plain, old, “boring” chocolate chip cookies. I like making them from scratch, having them warm from the oven and straight onto the plate that will sit next to jack and I on the couch to console me during our next episode of Fargo.

There is nothing more exciting than when the self timer goes off and the cookies are left on top of the stove to cool. The smell takes over the room, milk (or wine) is poured and full tummies somehow start to rattle.

In all my time, I’ve never been able to make the perfect cookie. Something is always off with every different recipe I’ve tried: Not enough chocolate chips, too much butter/grease, not enough crunch, way too sweet, too much crunch, and the list goes on. And while I can’t say that the extra large, chewy cookies I made this past weekend were perfect, I can assure you that they were perfect for us!

Extra Large Chocolate Chip Cookies
Adapted from AllRecipes.com

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
150 grams unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1/2 a bar of Lindt Dark Chocolate bar chopped up (the chocolate bits).

1. Preheat the oven to(165°C). Line tray with baking paper.

2. Melt butter over heat. Set aside.

3. Sift together the flour, baking powder and salt; set aside. In a medium bowl, mix together the melted butter, brown sugar and white sugar until well blended.

4. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.

5. Stir in your chopped up Lindt Chocolate bits (we used half a bar, you can use as much chocolate chips as you like) using a wooden spoon. Drop cookie dough 1/4 cup at a time for extra large cookies. Cookies should be about 3 inches apart.

6. Bake larger cookies for 15 to 17 minutes, check your cookies before they’re done but put timer at 20 minutes. Once done, let them cool for about 4 minutes and devour.

Best Dish: Matt’s Buffalo Chicken Wings

buffalo chicken wings

My friend Matt is down in the dictionary as the definition of ‘A Catch’. He’s one of the smartest people I’ve ever met, funny, easy on the eyes, a family man, of Polish/Burmese background and can quote The Simpsons with my boyfriend. He is also, quite literally, changing the world through his work. Matt’s a cancer biologist at the Walter and Eliza Hall Institute in Melbourne, where he’s also getting his PHD. He was runner up in the Cleo Bachelor of the year, proving that scientists are “just like us” (yea, RIGHT). And he was recently part of the MTV Movement campaign, which you can learn more about here.

He also once told me he can make excellent buffalo chicken wings. Shortly after, Jack and I lured him into our home and demanded he cook them for us, because that’s what you do to friends. You also write down every single aspect of the process as to steal the recipe and claim it as your own.

But really, these chicken wings were amazing, even better than the money draining wings you’ll find around Melbourne.

Now, down to business…

The tricky thing about buffalo chicken wings is that you need to create a perfect blend of soft and crispy. It’s an oxymoron of a dish! It’s all so scientific.


Matt’s Buffalo Chicken Wings
This version serves 3

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