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Dutch Poffertjes
Dutch Poffertjes

Dutch Poffertjes

Jill Booth

Prep 30 mins30m
Cook 10 mins10m
Serves 4

Dutch Poffertjes, not to be confused with a desert with a similar name (French Profiteroles), are baked in a special Dutch Poffertjes pan, a pan with indentations of a diameter of ~3cm. They are often found in the German Christmas markets but as we have a Poffertjes maker in Châtel, we can sample them after a hard day's snowboarding. The important thing is that they have to be liberally splashed with either Amaretto or Grand Marnier before serving.

Ingredients

  • 125 gm Flour
  • 125 gm Buckwheat Flour (Difficult to source easiely)
  • 1 Egg
  • 250 ml Milk
  • 1 sachet Dried Yeast
  • 50 gm Molten butter
  • 1 teaspoon Salt (If using unsalted butter)
  • 1 Squeeze-bottle
  • 1 Icing Sugar Shaker
  • 50 gm Icing Sugar
  • 50 ml Amaretto or Grand Marnier

Instructions

Keep screen awake
  • 1
    Mix the flour with the buckwheat flour. Add the sachet of dried yeast.
  • 2
    Prepare a smooth batter from the flour, yeast, milk and water (the batter should not run easily from the spoon). But it should also not be too thick - adjust the quantity of water as required
  • 3
    Stir the salt, molten butter and beaten egg through the batter. The batter should be lukewarm.
  • 4
    Set the batter, covered with a moist towel, in a warm place (next to radiator, in the sun, or in an oven at 50°C) and allow it to rise for at least
  • 5
    Heat the Dutch Poffertjes Maker, grease the indentations with a little butter
  • 6
    Pour the batter into the squeeze-bottle. Squirt a little batter into each indentation
  • 7
    Turn the Dutch Poffertjes over using a fork or shish kebab skewer once the top surface becomes dry. The Dutch Poffertjes should be baked golden-brown on both sides
  • 8
    Put the Dutch Poffertjes on a plate. Sprinkle with icing sugar. Then pour Amaretto or Grand Marnier over the top and eat

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