Review/Rate this Recipe Save to MyRecipes Rating:

Title: Poffertjes (Traditional Version)
Yield: 60 Poffertjes

Ingredients

    100 g  buckwheat flour
    100 g  flour
    1/2 ts salt
     10 g  fresh yeast
    300 ml tepid milk
      2    eggs
      1    oil

Instructions

Make a yeast batter from the ingredients.

Heat the poffertjespan over high heat. Coat all the round depressions
in the poffertjespan with oil (or any other fat suitable for frying).
Don't let the fat get burned.

Fill the depressions not more than half with batter. If you use more
batter, the results will be desastrous: the batter will overflow and
get burned, and maybe even catch fire if you're doing this on a gas
stove.

Watch the poffertjes carefully. As soon as the first side of the
poffertjes has a nice brown color, turn them over using a fork. They
usually brown very quickly and after that, they burn even faster.

Sprinkle them with powdered sugar and serve ASAP with a little butter
or applesyrup.

COMMENTS:

This recipe can only be made using a special "Poffertjespan",
preferably a heavy cast iron one. It's sort of a griddle with round
depressions which are 1 cm deep and 4 cm in diameter. Here in The
Netherlands, they sell lightweight nonstick poffertjespans, but since
they don't spread the heat evenly at all, they're not really suitable
for this purpose.

WARNING: Although this recipe is very simple, IMHO it isn't suitable
for absolute beginners. You need a bit of experience with making and
frying batters to do this safely. Because of the design of the
poffertjespan, accidents can happen very easily. You'll be frying a
moist batter in very hot fat in a shallow pan, so make sure you wear
suitable protective clothing and keep your kids well away from the
stove. It's always better to be safe than sorry. Heiko Ebeling. From:
Heiko Ebeling Date: 27 Jul 97 National Cooking Echo Ž

Reviews