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Principiante
French
Classic French Omelette
Fuente: Chef
10 min1300 kcal
VegetarianoSin glutenBajo en carbohidratos+1
Poffertjes
Small yeasted buckwheat pancakes cooked in a dimpled iron until they puff — served under a slab of butter and a snowdrift of icing sugar, eaten with a tiny fork.
Fuente
Receta de Dutch bakeries and fairground stalls · 🏺 Tradicional · Syrup between two wafers, batter dropped into dimpled iron, dough fried at the turn of the year — Dutch sweets are made in front of you.
Dutch · fairground sweet — An ownerless traditional dish, so no cook is credited. The cited article confirms the small puffed batter cakes, the buckwheat flour and yeast, the special dimpled pan and the butter-and-icing-sugar serving. Quantities and method are this book's own.
Watch it being made · 3 videos
⏱ 90 min🍽 4 porciones🔥 350 kcal🇳🇱 Países Bajos
VegetarianoSin frutos secos
Pasos
Warm the milk to blood temperature, stir in the yeast and sugar, and leave 10 minutes until it foams.
Whisk in both flours, the egg and the salt to a smooth batter the thickness of double cream.
Cover and leave in a warm place for 1 hour, until the surface is domed and full of bubbles.
💡 Do not stir it down after rising. Ladle from the top and let the air stay in — that is where the puff comes from.
Heat a poffertjes pan or an aebleskiver pan over medium heat and brush every hollow with butter.
Fill each hollow three-quarters full. When the edges set and the top is still wet, turn each one with a skewer or two forks.
Give them another minute, then pile them on a warm plate, drop the cold butter on top and blizzard them with icing sugar.
💡 Consejos
- No poffertjes pan? A Danish aebleskiver pan or a Japanese takoyaki pan are the same tool with different names.
- The butter must go on cold and unmelted. It melts into the hot pancakes at the table, which is half the pleasure.
- Twenty-four small ones beat twelve big ones. The point of a poffertje is the ratio of crust to soft middle.
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