Pancakes dominate the menus in Amsterdam, thin like crepes with dozens of savory and sweet variations. But we opted for poffertjs, a puffier selection made with yeast and buckwheat and formed into little pillows. The chef had a pan that made 120 at a time. My plate had 20. I'm calling it the Dutch Kaiserschmarrn. Comparisons to German specialties are unavoidable.
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