Joined: 29 Jan 2005 Posts: 342 Location: Chicago and other places
Posted: Sun Apr 17, 2005 1:25 am Post subject:
My sister in law lives back in Holland (Sittard) and her husbands Mum makes poffertjes whenever the "kids" come for the weekend.
Here is her recipe, which she has been making for over 60 years and it came from the Grandma, who has been making it for 82 years, unchanged. As you probably know, you can make these is a special pan for poffertjes, but Mum and Grannie make these just in a fry pan with hot fat.
'ouderwetse poffertjes' (old-fashioned poffertjes), enough to make 170:
1/2 litres lukewarm milk
250 grammes flour
10 grammes yeast
50 grammes of melted butter
Mix the flour, milk and (pre-mixed with a small amount of milk) yeast. Stir the salt through and pour the melted butter in slowly. Then add the egg and stir. Leave to sit for 30 minutes in a warm place and then fry!
My s.i.l. swore that she thought there was sugar in the recipe but her m.i.l. insists that the sweetness comes from the stroop, not the batter. I guess they should know.
Here's the pan and the link to where you can buy them. They look identical to aebleskiver pans!
(edited to add: Susan's recipe, above, is pretty darn simple. On the website that I listed, they have a recipe, also, for poffertjes, but it seems way more intense. I guess it's whatever flavour you're used to eating. I posted that one, too) Good luck, Debbie!
Also known as Dutch Mini Pancakes, Tiny Pancakes, and Puffers
125 grams (4-1/2 oz by weight) of wheat grain flour
125 grams (4-1/2 oz by weight) of buckwheat flour
(if you can't get the latter, just use all wheat grain flour, i.e. 250 grams
of flour in total)
3 dl (10 oz.) of lukewarm milk
10 grams (0.35 oz by weight) of yeast
2 tablespoons of sweet syrup
Pinch of salt
75 grams (2-1/2 oz by weight) melted butter
Sieve (and or mix) all the flour, make a depression in the middle and pour a small portion of the lukewarm milk, in which the yeast has been dissolved first, into the hole.
Sprinkle the salt along the outer edge of the flour and start making the 'poffertjes' mix, stirring from the center, adding slowly the remaining milk and afterwards the beaten egg and the syrup.
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