Poffertjes
Poffertjes are a Dutch biscuits specialty, which resembles small, coin-sized pancakes. They are relatively thick, served with small knobs of butter and sprinkled with icing sugar a lot, so they taste much sweeter than normal pancakes. In the Netherlands Poffertjes are often garnished with additional Stroop (sugar syrup).
History
Originally come the gloves Packing from France, where, according to legend, in 1795 near Bordeaux monks umstiegen for their hosts to buckwheat flour, and so established the first Poffertjes. Businessmen were very impressed by the new baking pan and carried the news of the fine pancake so during the French Revolution to the Netherlands, where the recipe has been changed. The Dutch Poffertjes were then called Broedertjes, initially mainly sold at fairs and parish fairs and rapidly popular.
Today Poffertjes have in the Netherlands, the rank of a national court and are a popular, commonplace encountered pastry specialty that is offered nationwide and eaten except in many bakeries, pastry shops, cafes and restaurants at many Poffertjesständen on the road. Meanwhile Poffertjesstände are sometimes also found in Germany, especially in northern Germany and the Rhineland and in particular folk festivals, fairs and Christmas markets.
Ingredients, accessories and preparation
Authentic Nederlandse Poffertjes contain wheat flour and buckwheat flour in a mixing ratio of 1:1; other ingredients are milk, eggs, yeast, salt, melted butter and sugar or syrup. The dough is mixed relatively thin.
Poffertjes are in a special pan - the poffertjespan - baked, the bottoms of which have rounded depressions ( " troughs ", " dimples " ), which have no more than about 4 cm in diameter and will fit in about a good tablespoon of the dough. Most of these wells or Grübchenpfannen made of cast iron; but there are also aluminum and copper pans available. In the household on the stove common pans have approximately 15 to 20 wells. In addition, there are commercially electrically powered appliances and Poffertjes Poffertjes maker for household use. On farms and in Poffertjesständen most professional catering equipment is used, referred to commercially as Poffertjesgerät or poffertjes grill. They are now usually made of cast iron, have about 50 to 100 wells, and are usually electrically heated.
Before each baking process, the wells are ausgefettet what is usually done by Auspinseln with liquid cooking fat. Previously, this was done with the help of a heat-resistant cotton cloth that was wrapped around one end of a handy, round wooden rod and laced. The as -prepared rod end was dipped into liquid fat, traditionally melted butter, and then the wells were so " wiped out ". At some Poffertjesständen this tradition is still to be found. When baking, the dough is usually given in the household with a tablespoon or with a special dosing of plastic in the ausgefetteten wells. In the professional Poffertjesherstellung letting the dough mostly with a special feed hopper ( with portioning bars) run in the wells. Traditionally carried out a rapid filling with a long-handled ladle, which required a lot of practice.
Halfway through the baking time, the individual Poffertjes are each turned with a long-handled and usually two-pronged fork made of metal or wood and baked to an end. Poffertjes but will ignore completely baked through, so they still have a soft core. Offers or serves them except with the usual ingredients ( of butter, powdered sugar, traditional sugar beet syrup) part still together with whipped cream and / or chopped fruit. As an alternative to hearty tasting sugar syrup and maple syrup is used.
Ausfetten the pan wells with liquid cooking fat
Portion -wise filling of thin liquid dough with a weigh hopper
Contact the Poffertjes after half the cooking time