If You’re Not Dutch, You’re Not Much

Dutch Pancakes

Dutch Pancakes

A friend once kept telling me, if you’re not Dutch you’re not much. Luckily, I will be some what Dutch come December. Or I guess I’ll be Australian. No, wait. I’ll probably still just be a Venezuelan American who’s married to a Dutch Australian. I’m not sure how it all works, but the thing I do know is that I have come down with a Dutch bug.

You remember how during the world cup I wanted Holland to win (only after the US was out of course)? I’ve been riding my bike as transport every chance I get (very dutch). I’ve been dreaming up living in Amsterdam one day. AND I’ve been going nuts every time I see a poffertjes truck.

Poffertjes are good because they’ve mastered the art of simplicity, don’t you think? This meal dates back to the 1700’s. It was said that a poor, hard working farmer was experimenting with recipe development as a hobby but the only ingredients he had to work with were buckwheat flour, water and yeast. Now a days, it’s a much more developed meal and modern necessities, such as milk, eggs, butter, and syrup, have been added.

I haven’t had a chance to make them for myself as I’m missing the all important poffertjespan, but I’m crossing my fingers I get one as a wedding present. My Little Expat Kitchen’s recipe is the recipe I have my eye on. It looks to be more complicated than it should be but, then again, I’m taking my entry into Dutch-ism very seriously.

For now though I’ll just keep stalking the Tram Stop at the Queen Victoria Market.


Poffertjes Recipe
Via My Little Expat Kitchen 

Ingredients
4 g instant dried yeast
150 g all-purpose flour, sieved
100 g buckwheat flour, sieved
300 ml lukewarm whole milk
2 large eggs, beaten lightly with a fork
Pinch of salt
100 g unsalted butter, melted, for greasing the pan
Butter, for serving
Lots of icing sugar, for serving

Special equipment: sieve, wire whisk, measuring jug or poffertjes bottle (squeeze bottle), poffertjes pan or regular non-stick pan (or cast-iron pan)

Preparation
In a large bowl, add the yeast, the sieved flours, half of the milk and the beaten eggs and whisk until you have a stiff dough. Add the rest of the milk followed by the salt and whisk well until you have a smooth batter without any lumps. The batter will be runny.

Cover the bowl with a damp kitchen towel and place at a warm place for about 1 hour to rise. It should look bubbly.

Whisk again lightly and empty the batter which will be slightly runny, in a measuring jug or a poffertjes bottle which is a squeeze bottle.

Heat your poffertjes pan over a medium-high heat and when hot, grease the whole pan, not just the holes, with melted butter. Fill all the holes with batter by ¾ and cook for 3-4 minutes on one side. Once you see that they’re dry on top with small holes and the bottom is golden brown, it’s time to turn them over with one or two forks and let them cook on the other side for 2-3 minutes until they are golden brown. (A two-pronged fork is traditionally used to flip over the poffertjes and remove them from the pan). Be careful not to overcook them. You want the centers to be creamy and just set, not dried out.

Remove them from the pan and onto a plate, grease the pan again with melted butter and continue coking the next batch. Continue in the same manner until you have no more batter left.

Heat the pan over medium-high heat and when hot, grease the bottom with melted butter. Add 1-2 tablespoonfuls of batter to create each poffertjes. Each one should be around 6 cm in diameter. Space them well apart, otherwise you might end up with one large pancake. Cook for 3-4 minutes on one side. Once you see that they’re dry on top with small holes and the bottom is golden brown, it’s time to turn them over with one or two forks and let them cook on the other side for 2-3 minutes until they are golden brown. Be careful not to overcook them. You want the centers to be creamy and just set, not dried out.

Remove them from the pan and onto a plate, grease the pan again with melted butter and continue cooking the next batch. Continue in the same manner until you have no more batter left.

Poffertjes are eaten hot. Serve them, dotted with salted (or unsalted if you wish) butter and a generous sprinkling of icing sugar.

 

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