Hup Holland Hup! Love it or loathe it, it is the final of the World Cup 2010 tonight in Joburg. Whether you are following Paul the psychic octopus (backing Spain) or Mystic Mani, the parrot who can see the future (backing the Netherlands) (seriously – see here), there is no getting away from it. Here at LondonEats, we are pinning our colours to the mast, and backing the Netherlands, hence today’s rather attractive header featuring all things Dutch. Clogs, bikes, tulips, windmills, cheese and Queen Beatrix. If you missed it, click here.
In honour of this occasion, I have revisited my recipe for poffertjes, but I have tweaked it to make it yeast-free. This is also a lot quicker, as you just add baking powder and go for it.
The result? While these poffertjes obviously don’t have the yeasty taste of the traditional version, I still think they are pretty good. They still puff up, and they still develop the characteristic holes on top while they are cooking. They also taste pretty good. I would just make sure to use buckwheat flour in this recipe, so that you are not moving too far from the original and you keep the “real Dutch taste”. Smothered in melted salty butter and icing sugar, these things are utterly delicious. Next on my list to try will be to develop a gluten-free version. Watch this space.
One more time – Hup Holland Hup!
To make poffertjes:
• 125g plain flour
• 125g buckwheat flour
• 1 egg, beaten
• 250ml milk
• 250ml water
• 3 teaspoons baking powder
• 50g melted butter, cooled
• pinch of salt
In a large bowl, mix the plain and buckwheat flours. Add the milk and the water to make a thick batter. You want something that looks like pancake batter – basically, the mixture should flow from the back of a wooden spoon, but should not flow too quickly. You may find that you don’t need all the water, so don’t add it all at once.
Now add the salt, baking powder, melted butter and the egg, and mix well.
To cook the poffertjes, lightly grease the pan with a little butter (if the pan is no-stick, you won’t need to do this). Heat the pan on a medium heat. Fill a sauce bottle (one with a small nozzle), and then squirt the mix into the pan (saves fiddling with spoons or a piping bag). The mixture will swell slightly as the baking powder kicks into action, so don’t over-fill. When the top of the poffertje is almost dry, flip over and cook briefly on the other side.
Once all the poffertjes are cooked, serve with melted butter and icing sugar.
Worth making? Yes yes yes! As with their yeasty cousins, they are fun to serve and are utterly delicious. Swapping the yeast for baking powder makes it even quicker to whip up a batch of these tasty little treats.