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.