Puff up your poffertjes! Simply Divine!
In accord too many people, Dutch seems a harsh language but then there are these three letters that can make every Dutch noun a sweet thing: TJE. ‘Poffertje’ is one of these dishes that can genuinely make any Dutch happy, I bet you will love them too. In their essence, ‘poffertjes’ are small pancakes, very small. Let’s say that you can eat two of them in one bite. They are usually served in portions of 12 or 24 and mostly eaten in the winter.
‘Poffertjes’ are like a fluffy version of a mini pancake. Although claimed to be a Dutch traditional dish, the pancake/crepe originates from France. You can buy ready made batter for pancakes. Keep in mind, you can use it to make poffertjes but they won’t rise as much which is what makes the poffertjes fluffy and tasty!
Ingredients (about 24 poffertjes)
- 100 grams of flour
- 250 ml milk
- 1 egg
- 8 grams yeast
- 30 grams sugar
- pinch of salt
- 3 tablespoons of butter
Use a poffertjes pan (cast iron pan with indentations) or a standard frying pan.
In a small bowl, dissolve the yeast in the milk. In a separate bowl, combine the flour, egg, yeast, sugar, salt and half the milk. Whisk smooth. Now add the remaining milk and beat again.
Cover the bowl with plastic wrap and leave the mixture to rest for about an hour.
Melt butter in a frying pan/cast iron pan with indentations. Add small quantities of the batter creating little circles. When using the special poffertjespan, don’t overfill as they will rise. As soon as you can move the ‘poffertjes’ with a fork, turn them around. When they are nicely browned on both sides they are ready to eat.
Serve with butter and powdered sugar.
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