Dutch Chocolate Poffertjes

• 1 3/4 organic white flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 tablespoons Dutch cocoa
• 4 tablespoons acacia or chestnut honey, to taste
• 2 fluffy eggs, beaten
• @1 1/3 cups fage/Greek yogurt
• 1 tablespoon fresh orange zest (or grated ginger as an alternative)
• 4 ounces bittersweet chocolate chips, optional
• 1 ounce Grand Marnier or Cointreau, optional
• powdered sugar, apricot compote, creme fraiche, mascarpone and Grand Marnier for possible toppings
• butter (or canola oil) for frying

1. Sift the first six dry ingredients together into a bowl.
2. Mix the wet ingredients together, including the zest, and optional chips. Blend the wet and dry together. Mix until smooth. Taste the batter to make sure this has the balance of sweet you most enjoy. I prefer this bittersweet. Adjust accordingly.
3. Heat an ebelskivers pan, nonstick or seasoned, to medium hot. Add a small amount of butter or oil to each compartment. For the holidays I suggest using butter. Ladle in a tablespoonful of batter in each compartment. When golden brown on the bottom of each, gently turn over and brown the other side.
4. Transfer to a platter and prepare for serving. Dust with powdered sugar if desired. Serve warm with creme fraiche or mascarpone (see mrslarkin's recipe for homemade) spiked with optional Grand Marnier or maple syrup, alongside warm apricot compote....it is the holidays, after all. Guten Appetit: Eet smakelijk!

flour, baking powder, baking soda, salt, dutch, acacia, fluffy eggs, yogurt, fresh orange zest, chocolate chips, grand marnier, powdered sugar, butter

Taken from food52.com/recipes/8138-dutch-chocolate-poffertjes (may not work)