Chocolate Tulip
  • Home
  • Me
  • Blog
  • Reviews
  • Recipe Book
  • Pass The Plate
  • Subscribe

Poffertjes

24/6/2012

4 Comments

 

{Poff-err-chyus|

Picture
Dutch people and Holland dwellers are the luckiest people in the world.
Why? 
Because they've had Poffertjes. (Yes, it deserves to begin with a capital.)
For those of you poor, unfortunate souls who haven't had the delight of tasting these, just look at them!
I'm not going to even attempt to describe how they taste. 
You'll just have to make them yourself ;)
In Holland, cafés, hotels, bed and breakfasts and each and every home serves Poffertjes. 
Of course, as with everything nowadays you can get frozen Poffertjes. But NOTHING beats them fresh and homemade.
I stumbled upon my blog-soulmate 'What Should I Eat For Breakfast Today?' and gasped when I saw that they had a recipe for Poffertjes. My dad knows how to make them and he has his mum's recipe... in Dutch. 
I remember asking him to translate it for me years ago, but he was cooking at the same time and he got distracted after the first couple of lines...
So after seeing this recipe I planned that the next Sunday, instead of having our usual Dutch pancake day, I would make Poffertjes. 
My dad and I had just gotten back from a bike ride, which was unusually grueling due to really strong winds. I was tired and ravishing, especially after daydreaming about my Poffertjes all throughout the ride.
These were perfect. Warm... Crispy on the outside... Soft on the inside... Buttery... Sugary... Perfect.
So Poffertje-coinnoisseurs and newbies alike, read the recipe, cook and bask in their glory.
Picture
Picture
Our special Poffertje pan
Poffertjes
From What Should I Eat For Breakfast Today?


Note: Following my dad's advice, I dissolved the yeast in warm water and left it for about an hour while we went biking. I also added sugar (about the same as the amount dry yeast) to the mixture, which helps it to ferment. I ended up using much less milk, probably only about 3/4 - 1 cup because a lot leaked out of the bowl in which I had kept it during the mise-en-place. The batter was definitely thin enough without the extra milk, so I would suggest you add it slowly and mix. Add more at the end if the batter is too thick. 
Also, you traditionally use a special squeezy bottle to pour out the mixture. (A regular squeezy bottle works the same). We couldn't find one, so we just poured it out of a regular bottle. I recommend holding the toothpick in one hand and a small fork in the other to help flip the Poffertjes. Once you've flipped the Poffertje, press down on it gently to allow it to cook through.


  • 250g flour
  • 1 egg
  • 250ml milk
  • 250ml water
  • 15g fresh yeast or 1 sachet of dry ones
  • 50g salty butter, melted
  • pinch of salt


Dissolve the yeast in 3 tablespoons of warm milk. In a bowl mix the flour, yeast, milk and water, until you reach a pouring batter (it shouldn’t be too watery). Stir in the melted butter, salt and beaten egg, then cover the bowl with a tea towel and leave in a warm place for about 30 minutes.

If you have a special frying pan for Poffertjes, pour about 1 tablespoon of dough into each recess, wait until the dough starts to bubble and switch it on the other side with the usage of a toothpick. Fry until golden brown. On an ordinary frying pan make a very small pancakes out of 1 tablespoon of dough each.
Top each Poffertje with a bit of butter and dust with powdered sugar. The recipe recommends adding fresh strawberries, too. The traditional topping is butter & sugar, but if you have strawberries, give it a go! Or use some good jam with chunks of fruit in it.
Lessons Learnt: How to make and fry Poffertjes!

4 Comments
Marta @ What Should I Eat For Breakfast Today link
17/7/2012 12:16:26 am

Thank you for a credit. I like poffertjes as well and I hope that thanks to your post even more people will try it.

Reply
Mira link
17/7/2012 08:44:04 pm

I hope so too! They are much too unknown.

Reply
Vero
3/1/2013 03:12:47 pm

Hi there
Can someone plz advise where I can get a good frozen Poffertjes we don't have any in Australia and would like to look at importing a good product


Reply
Mira link
9/8/2013 07:44:00 pm

Hi, I'm afraid I really can't help. I know you can definitely get them in Holland (of course, not as good as the real ones!). You may be able to get them from some neighbouring European countries, but I'm not sure. It might be possible to freeze fresh poffertjes, but that's an experiment and also requires work. Best of luck!

Reply

Your comment will be posted after it is approved.


Leave a Reply.

    Picture
    Picture
    Picture
    Picture
    Picture
    Picture

    Categories

    All
    Breakfast
    Cambodian
    Chinese
    Desserts
    Dinner
    Drinks
    Dutch
    French
    Indian
    Italian
    Japanese
    Lunch
    Mediterranean
    Quick Bites
    Quick Bites
    Reviews
    Salads
    Sauces And Toppings
    Snacks
    Thai
    Travel

    RSS Feed

    Archives

    May 2020
    March 2020
    September 2017
    August 2017
    March 2017
    January 2017
    September 2016
    March 2016
    December 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    July 2014
    June 2014
    April 2014
    January 2014
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    September 2012
    August 2012
    July 2012
    June 2012
    May 2012
    April 2012
    March 2012
    February 2012
    January 2012

Powered by Create your own unique website with customizable templates.
  • Home
  • Me
  • Blog
  • Reviews
  • Recipe Book
  • Pass The Plate
  • Subscribe