It’s time again for a Dutch classic as a Sunday cake: Poffertjes.
Poffertjes taste similar to waffles and are small and round. I have eaten them recently in Amsterdam and it occurred to me that I also have a poffertjes pan somewhere in the back of the closet. At home I picked her up immediately and baked it for you.
The ingredients :
- 100g of flour
- A pinch of salt
- 30g sugar
- ½ packet dry yeast (7 to 10g)
- 1 egg
- 1 ½ dl lukewarm milk
- Some butter for greasing (liquid butter works even better)
- To serve: powdered sugar, syrup or butter
- Poffertjes pan or normal pan
How to bake Poffertjes:
We are dealing here with a yeast dough. That means, of course, that you have to let the dough go awhile again. That’s why you need to be patient. The original Poffertjespfannen have small semicircular wells, in which the dough is then filled. If you do not have them, you can instead use a normal coated pan. Maybe it’s an original gift idea, if you cross the border into the Netherlands.
1. First, put the flour with the yeast, the sugar, the pinch of salt and the egg in a bowl. Then you have to warm up the milk. Then mix the ingredients well in the bowl, gradually adding the milk.
2. The dough was slightly liquid with me, but this is ok. Because then you cover the bowl with a cloth and put it in a warm place, for example to the heater. There, the dough is allowed to rise for about 1 hour. After the waiting time, the dough is then a bit thicker and firmer.
3. Now the pan is greased well.
4. It is best to carefully fill the holes with a spoon. If you do not have a poffertjes pan, you can, for example, use a teaspoon to bake the dough into the pan. The poffertjes then take on slightly different shapes.
5. Watching that the stove is not too hot, the poffertjes can burn quickly. So do not run away, take good care of it and if you’re stuck on one side, you can also turn it around carefully. It is important that the pan is always well greased. If necessary, once again brush quickly with a brush.
6. The Poffertjes are then but also very fast brown. It’s best to keep them warm until they’re all done. Then they can be served.
A royal portion of powdered sugar, syrup or butter, everything is allowed!
And a hot chocolate would round it all off on a snowy or cold Christmas holiday.
Happy enjoyment ,