Poffertjes
Encyclopedia : P : PO : POF : Poffertjes
Poffertjes are a traditional Dutch batter treat. Poffertjes look like tiny pancakes, but they are much sweeter. In contrast with pancakes, poffertjes are turned before one side is completely done, which results in a much softer core than pancakes have.
Typically, poffertjes are served with powdered sugar and butter.
Poffertjes are not hard to prepare but a special pan is needed. This is a special cast-iron or copper pan with several shallow indentations in the bottom. In restaurants large, special plates are often used to prepare poffertjes. Restaurant chefs are quite skilled in turning the almost baked poffertjes with a fork.
Ingredients
- 125 grams of flour
- 125 grams of Buckwheat flour
- 300 ml milk or water
- 1/2 spoon of syrup
- 1 egg
- 10 grams of (dried) yeast
- a little bit salt
- 75 grams of melted butter
- powdered sugar
Instructions
- Dissolve the yeast in some milk.
- Put the flour through a sieve, make a small hole in the middle of flour and pour the milk with yeast into it.
- Starting in the centre add the remainder of the milk, meanwhile whirling the dough. Finally add the egg.
- Put the dough away for 45 minutes.
- Place the pan on the stove and grease the pan with butter when it's hot. Add a little bit of dough in every place, only fill them half way.
- Just before the topside of the poffertjes is completely dry, turn it around. It should let go easily. Wait till the other side also has a nice golden brown colour.
- Put them on a plate and dust them with the powdered sugar, till they are completely covered with sugar, and put a small piece of butter on top, this should melt.
- Serve immediately.
Variation
poffertjes can also be baked without yeast and thus without the waiting time, but they do not turn out as nice.
From Wikipedia, the Free Encyclopedia. Original article here. Support Wikipedia by contributing or donating.
All text is available under the terms of the GNU Free Documentation License See Wikipedia Copyrights for details.