Springe to the recipe
A lived dough is the basis for this delicious mini Dutch Called pancakes Pofertjes.
What do you get if you cross a pancake with a donut? I don’t know, but I bet it would come close to this Pofertjes – the astonishingly delicious, Dutch pancakes. I have always wondered what this funny baking pan was with all the little holes for, and now I know.
Pofertjes (pronounced: Poff-UR-Jehs) are smaller and with a yeast dough that gives you a more fluffy, somewhat thicker texture as pancakes, not to be confused. They are usually dusted with powdered sugar for a wonderful melting-in-your mouth feeling.
These sweet little pancakes come from the middle of the 17th century, but it is questionable whether they were made in Dutch monasteries for the first time or first served at a trade fair in Amsterdam. Her earliest recorded mention was in the appendix of a cookbook from 1746 entitled ” Perfect Dutch kitchen girlAnd they have been enjoyed since then.
Regardless of whether you are conjure up a plate with a pofertjes with sweet, ripe berries, drizzle with a funny sauce or a bowl with a fruity whipped cream, Pofertjes will certainly put a smile on your face and happiness in your stomach.
Are Pofertjes healthy?
These delicious little pancakes are not excessively high in fat or sugar, so you can be part of a healthy breakfast, especially if you have enjoyed with some fresh fruit. They deliver 12 grams of protein per serving and can be produced gluten -free by replacing GF all -purpose flour, buckwheat flour or a mixture of buckwheat and almond flour. Plant -based milk and butter can also be used to make these Poftjes milk -free.
What is the difference between Pofertjes and Æbleskiver?
If you are familiar with the Danish Mini pancakes called Æbleskiver, you may think that Pofertjes are the same. Although these treats are similar, they have some important differences. The biggest difference between the recipes is that Pofertjes is made with a yeast dough, while Æbleskiver baking powder uses as sourdough agent to obtain your swollen look. In addition, Æbleskiver are much larger – they are large enough so that they can fill their interiors with jam or other fillings. If you compare the two pans, you would see that Pofertje pans have smaller, flatter impressions in which Æbleskiver pans are larger and deeper.
FAQs & tips
Like pancakes, Pofertjes are best eaten immediately or only stored in the fridge for a day. Cool them to room temperature before wrapping and cooling in plastic film. For longer storage, cooled Pofertjes cooled in an airtight container or freezer bag for 1 to 2 months. First place the cooled pancakes on a baking sheet lined with parchment and freeze them in a single layer before transferring them to a storage container or freezer bag so that you do not stick together. Warm them in the microwave or toaster from frozen.
Yes, they can be made hearty by adding various deposits such as wild mushrooms, chopped tomatoes and mozzarella, saucy spinach and goat cheese. You can also add crushed cheese to the dough.
While the Special Pofertjes Pan with its small rounded divots is the key to the production of traditional tiny pancakes, you don’t have to rush into the store to buy a special pan to create this recipe. You can do them in every pan you have around the house. They will look different, but they will taste equally good.
I remember how I saw a cooking competition show in which the chefs had to use a Pofertjes pan. One used it to form ravioli, which was pretty cool. The pan, similar to a pan in Æbleskiver, can be used for mini -burger, meatballs, galletting, Hush puppies, eggs, potato balls, falafel, chocolate, sweets and small soufflés. You can also use them to bake the dough for mini leaves.
Operate suggestions
In addition to sugar and butter powder, you can serve Pofertjes with honey, maple syrup, sugar, nutella, berries, cut bananas or other fresh fruit. Try to absorb you with lemon curd, chocolate fondue, crepe filling, salted caramel sauce, strawberry sauce, chocolate whip cream and orange curd. Or add a side of candied bacon, some air roast breakfast potatoes and a refreshing coffee smoothie for the perfect weekend brunch.
Preparation: 10 Minute
Cook: 10 Minute
In total: 50 Minute
Ingredients
- 1 1/2 Cup Warm whole milk About 105 ° F.
- 2 1/4 teaspoon Active dry yeast
- 1 1/2 tablespoon granulated sugar
- 2 Cup All -purpose flour
- 1/2 teaspoon Salt
- 1 big egg
- Unsalted butter melted (for greasing the pan)
- Fresh fruit or powdered sugar to serve
Instructions
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Combine warm milk, yeast and sugar in a small bowl. Stir and let it sit for 5 minutes until they are foamy.
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Whisk all -purpose flour and salt in a large bowl.
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Combine the milk mixture and the egg with the dry ingredients. Stir until the dough is smooth.
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Cover the bowl with a clean towel and let the dough rest in a warm place for about 30 minutes until it is bubbling and slightly risen.
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Heat a Pofertjes pan over medium heat and brush every cavity with melted butter. Fill every cavity with about 1 tablespoon of dough.
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Cook until bubbles appear on the surface and the edges are set, about 1 to 2 minutes. Use a spit to turn every pancake over and cook another minute until they are golden brown.
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Transfer the Pofertjes to a plate. Repeat with the remaining dough. Serve warm with fresh fruit or a light dust of powdered sugar.
Nutritional information:
Calories: 321Kcal (16%) Carbohydrates: 57G (19%) Protein: 12G (24%) Fat: 5G (8%) Saturated fat: 2G (13%) Polyunes unsaturated fat: 1G Monoons unsaturated fat: 1G Transfett: 0.01G Cholesterol: 52mg (17%) Sodium: 343mg (15%) Potassium: 236mg (7%) Fiber: 2G (8%) Sugar: 9G (10%) Vitamin A: 208IU (4%) Vitamin C: 0.01mg Calcium: 129mg (13%) Iron: 3mg (17%)
Liability exclusion of nutrition
Recipes written and manufactured by the Food Faith fitness only serve for information purposes.