And at home, we often do the same – not the booze mind you – the sugar. My kids don’t fancy the (melted) butter on them so we skip that little step. I’ve made them properly from scratch using a yeasty batter only once! Before that, I did made them using pancake batter! So, it is Friday night and we’re at friends, having dinner. While the parents tuck into some serious cheese fondue, the kids stuff their faces with poffertjes, freshly made – from a box! Box mixes in the Netherlands are common, even popular. People rarely make them from scratch. Who needs the stress, or comments from kids like: ‘Hmmm, these are ok but not as nice as A’s last night!’ 3 guesses for who said that? Oh yes, it’s Doubting Thomasina. She thinks, and perhaps rightly that I should use the box mix…….. and in future I will but till then, enjoy mine!!!!!!! This recipe came from a cookbook that’s available in Dutch and English. The English version has the recipe for making poffertjes with cheese and herbed butter and the Dutch one? Has a box mix on the list of ingredient :-)!!!!!!! The recipe, adapted from Dutch Cooking Today (Kook ook Holland) Ingredients 400ml milk 15 g fresh yeast or 7 g dried yeast 200 g flour (I used whole-wheat flour) 100 g buckwheat flour (I used white flour) Pinch of salt 1 egg Note: if you don’t have a poffertjes pan, increase the milk by 350ml and fry small pancakes with 1-2 tablespoons of batter! How to Warm the milk until lukewarm. Crumble/sprinkle the yeast into a small bowl, add a splash of milk and mix until smooth Then mix the yeast with a bit of warm milk in a small bowl, stirring till it dissolves.
Paraphrased from Dutch Delights by Sylvia Pessireron
They are generally made wth buckwheat flour though….numerous variations are allowed! Their history is linked to a Dutch Abbey where they were used as a type of ‘host’. However, during the French Revolution, a shortage in wheatflour led to pancake batter being made with buckwheat flour – resulting in a thicker and tastier ‘host’!
Once church going market sellers and merchants tasted this at communion, they realised the $$$$ and ‘acquired’ the recipe from the founders. Then they contracted a blacksmith to make a furnce with a couple of hundred furnaces on which they began preparing the ‘little friars’! That name soon changed once the ‘escaping sounds’ from these mini friars were ready, landing them the name ‘Poffertjes’!
In a bowl, beat the flours, salt, yeast mixture, egg and the remaining warm milk with a whisk to a smooth batter. Whisk well to remove any lumps.It should look bubbly and have increased in quantity. Using a whisk, stir well to combine and prepare to pour into the poffertjes bottle. Place a funnel in the mouth of the bottle and pour the poffertjes batter in. Heat your poffertjes pan and when hot, lightly grease. Then gently squirt some mixture into each hole, filling them about 3/4s of the way full.
They puff up…quite nicely, but I can’t hear any huffing and puffing!
After a few minutes, gently loosen them and flip over, when the underside is golden.
I’m sending this on to Sarah @ Yeastspotting – a weekly showcase of bready/baked yeasty goods!Overall, I enjoyed the poffertjes, though they were a bit yeasty, perhaps I erred and put a bit too much in! In future, I will stick to my regular pancake mix and maybe acquire one of these!