Poffertjes
Poffertjes
We must all have them; recipes that you have know so long or have taken completely for granted but when asked about them you go “Uuuhhhh… I actually never made that!!” I had that realization when Nurit of FamilyFriendlyFood asked me if I had a recipe for poffertjes… Eh… well no, and now that I think about it; I have never made them myself!! When we were little my parents did have a poffertjespan and they made them on regular basis as we loved those little pancakes, but that was sort of the last time that I had tasted homemade poffertjes. During the summermonths in one of the town that I used to live close by, there is always a typical “OudHollandsche Poffertjeskraam” and we would go there every summer, at least once. The poffertjes there are fantastic and now that I have made them myself I might actually ask them for their recipe next summer!
Anyway, I did look up a Dutch recipe for Nurit and send it to her via email at which point we started to think about blogging about this together. How fun is it that we can virtually cook together?? You should really check out Nurit’s blog. She has great stories and a fun way of writing and great photos too!! I especially love her photo-journeys through every day life.
For making poffertjes the first thing you need is a poffertjespan, which is a castiron plate with “holes” (not actual holes ofcourse, but some kind of dents) in them to support the poffertjes and to give them their round shape.
Not my photo but to illustrate the pan!
Since I had never made poffertjes before I had to go and buy one first before I could start making them. In the meantime Nurit had also done some additional searching and come up with a couple of additional recipes which I ended up using. I actually think I sort of mixed them all together and made my own version of the recipe. The funny thing is that I think just one day before Nurit asked about these poffertjes I read a post about a Danish specialty which was called Aebleskiver and looks exactly like poffertjes! They use buttermilk in it so I imagine that the taste might be very different but I am certainly going to try those next. Nurit are you gonna join again? 
I was shocked to read just a few minutes ago that poffertjes actually originate in france!!
They were first baked around 1795 om monastery where they made the holy bread (sorry I have absolutely no idea how those are called in English!! I’ll look it up!). There was a shortage in wheatflour and an abundance of buckwheatflour so they started experimenting and that is how the first poffertjes came to be.
Marketpeople and salesvendors who bought products from the monastery took the recipe and during the french revolution they marched with the army of Napoleon to the Netherlands and sold the poffertjes at yearmarkets and fancy fairs. And that is how the “Dutch” poffertje came to be Dutch. I actually don’t think you can find them in France anymore. Have never seen them there!
So how did I do with baking my first ever poffertje. I found the process slightly more difficult then I had anticipated. The batter needs to rise for about 45 minutes but then becomes quite thick so getting small amounts in the holes was hard and by the time I was at the 6th hole, the others were already starting to go to fast. So I ended up with baking them for a little bit too long. Turning them quickly also requires some practice so that didn’t help ofcourse. I did think the taste was very good and I can see how they would work great if you bake them a little shorter and serve them a little warmer. lol.. I was so busy trying to turn them and then getting them out of the pan, that by the time I had them all the first ones were already beginning to cool down. Plus I then forgot to put the butter on top so the butter didn’t particularly melt very well. Poffertjes are traditionally served with butter and powder sugar, but you can vary with them to your liking. Rum in the batter is a very well known variation here and the list is quite frankly endless.
I decided that it would be a fun comparison test to make the Danish version and also make a ready made batter for poffertjes. Since they are popular here, especially among kids you can buy a flourmixture already complete for poffertjes. Add milk and you’re good to go. I am just curious to find out how that might be different in taste to homemade flourmixtures. So stay tuned for more poffertjes to follow! For now here is the recipe!
POFFERTJES
125 gr all purpose flour
125 gr buckwheatflour
3 dl lukewarm milk
7 gr dried yeast
1 sachet of vanilla sugar
2 eggs
1 tsp of salt
melted butter
Officially it’s probably wise to sift the flour but I couldn’t find the sieve so didn’t do that part. It worked fine… Add the yeast and the sugar to the lukewarm milk and let it dissolve. Make a little hole in the flour and put the yeast mixture in. Stir it all together and gradually add the rest of the milk, the (beaten) eggs and a little bit of melted butter to give the dough the desired consistency. Stir once more.
Let the dough rise for 45 minutes to 1 hour, under a humid cloth in a warm place.
Put the poffertjes griddle on the stove and lightly grease the cavities. Fill them only halfway or less with the dough (and that is the tricky part!!) Bake the poffertjes quickly until they are golden brown, then use a fork to turn them around, baking the other side golden brown as well. Arrange the baked poffertjes on a warm plate. Dust with powdered sugar and put a lump of butter on them before serving. Serve hot!
Don’t forget to check out Nurit’s poffertjes adventure too!
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
“a castiron plate with holes in them to support the poffertjes”
Are you quite sure about them ‘holes’? Seems to me your batter will be dripping all over your stove…
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Simone (junglefrog) — January 24th, 2010 at 18:59
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These look great, I saw them for the first time the other day on my friend Ozoz “Kitchen Butterfly”‘s blog, she lives in Holland and had made them with the pan. I wish I could get one of the pans, they look and sound fantastic! I love how you’ve styled them with the cloth showing little blue windmills, very apt.
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I say, they are perfect for Sunday brunch!! (which is about now for me
)
) love this thing abt cultures!
btw interesting thing about the pan, we also have a similar pan that is used to make deep fried snacks called “Kuzhi Paniyarams” Kuzhi meaning holes and i don’t what the other word means but they are super yummy
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Simone, I loved your post. It made me laugh as I also found it a bit challenging to fry them not too much, not too little. By the 4th batch I got better
You do need to work quickly.
))
Interesting fact that they originated in France!
I used more yeast in mine, maybe this is why they tasted a little sour. Next time – and there will be a next time!!! – I will use 7 grams like you did.
I loved cooking with you! So much fun
Sure, let’s make the Danish ones “together” as well
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I had never heard of these! I guess that, even though they are apparently a Dutch classic and originated in France, they haven’t caught on in Belgium – or maybe I just missed them. But they sure look cute and tasty! However, I’m having a hard time picturing the poffertje pan – I guess it’s time to google it!
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Simone (junglefrog) — January 24th, 2010 at 19:10
I can’t believe that these are not familiair in Belgium! It’s so close…! I added in a little photo of the poffertjespan.
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I do not know when would be the right time o enjoy those poffertjies, but for me, that would be an ideal breakfast with some strong black coffee.
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Oh no, this is the second time this week I read about these little sweet beauties! I so much want to try them! I can either get the pan or go for a trip to the Netherlands. Unfortunately, neither of them look very possible soon
I like the history of poffertjes how they made it from a french monastery to the Netherlands! I guess this way many delicacies found their origin 
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I love poffertjes ever since I lived in the Netherlands and I do have a poffertjespan that I got from some Dutch friends
… I don’t make them too often though, but that’s going to change on year 10… another New Year’s resolution LOL.
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They look so cute and yummy Simone – do I really need a special pan for them? Is there a substitute I can used for the pan? Otherwise, if I’m desperate enough (and I think I am!) I will go buy one! Loving the idea of a virtual cook off! Would love to join next time!
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Those look delicious Simone! I was wondering if you were still planning on sending me a recipe for the ebook? I would love for you to be a part of it =D.
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I have never heard of these, not even sure if I am saying it right. They look cute and delicious and something I would love to make and have on a weekend morning. am wondering if we can put little cookie cutters (for the little shape) and make them in a regular cast iron skillet?
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Oh, I want some!!! Great photos!
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They do sound like profiteroles…any connection? Nice that you’re sharing some Dutch treats/recipes.
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Simone (junglefrog) — January 26th, 2010 at 09:25
O no, they are nothing like profiteroles… So no connection there!
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I don’t think I’ve ever had these! They look adorable, and would be great for brunch.
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the poffertjes looks delicious..and really that pan in the picture is really good…you could do lots with it
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Mmmm, what a treat! How I wish I had one of these pans…
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I am so glad to see you blog about poffertjes – ever since you wrote that comment on my Aebelskiver post, I have been wondering more about them! Thanks for sharing more details about these treats!
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These look so good! Kind of like flattened Abelskeiver
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I love eating poffertjes!! Your poffertjes look grand!!! MMMMMMM,….excellent pictures too, Simone!!
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These do sound a lot like Aebleskiver. I’ve never tried them, but I’ve always thought the turning must be tricky. They look delicious!
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These poffertjes look very tempting! How common are they in Holland? I don’t remember seeing them anywhere when I was visiting.
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Talking of recipes that we’ve never made, last week i started cleaning up my folders of recipes i saved for making later .. i’m still cleaning … lol n i can tell you there are so many i’ve even forgotten about forget making them !
)
I’ve never made these either. They look delicious. Bookmarked and hoping that i do get around to making them
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Simone, this is interesting! I didn’t know the existence of poffertjes! I bet my Flemish boss would miss this so much. He’s been away from Tienen and living in Asia for 17 years!
Lovely write-up! Keep it up! And thanks again so much for sharing tips on photography.
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Simone, I haven’t seen these either here in my part of Belgium. I’ve been reading about them, though, and I think that the next time I’m in A’dam I’m going to have to try them!
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I just made this recipe for a late, late breakfast. I skipped the buckwheat and just went for plain flour, for the time factor as well as texture. Delicious. I’ve never made them with yeast before but now I won’t cook them any other way. The best I’ve tasted. Thanks.
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dit is zo gemmeen………ik wil direct naar huis en een portie poffertjes bestellen, ziet er excellent uit!
Marco
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