Talk:Poffertjes

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Netherlands

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is "baked" the right term? are they not more shallow-fried?

Yeast[edit]

This recipe calls for self-raising flour, milk and eggs. Then it refers to the yeast. What yeast? And if yeast is needed, why self-raising? I don't have any experience with poffertjes, but it's clear that something is seriously wrong here. Groogle (talk) 03:29, 22 January 2008 (UTC)[reply]

September to march[edit]

The article states that poffertjes-houses appear from september to march. This should clearly be 'from march to september'. The stands are generally very open, made from wooden planks like a 3d-puzzle and with a terras to sit in the sun. These are def not out during the winter. —Preceding unsigned comment added by 77.164.183.162 (talk) 17:18, 8 July 2010 (UTC)[reply]

Well, no, actually, you don't eat these in the summer. Over here, we prefer ice cream in the heat as well, and 'poffertjes' are not a summer season treat. And to my knowledge (and I've been living here for quite a while ; ) ), there are not that many dedicated 'temporary poffertjes houses' or whatever rough translation you would like to use (I would strongly suggest using 'poffertjes stand', as that is the best translation of the actual Dutch term, 'poffertjeskraam'!). I guess what you mean are the mobile truck tows that have been customized to sell pancakes, 'oliebollen' (round deep-fried batter balls containing raisins, amongst other things) and so on. I know of no substantial amount of dedicated 'poffertjes houses'. Mfhulskemper (talk) 22:17, 8 August 2010 (UTC)[reply]

The history of mini pancakes Poffertjes are often referred to as "miniature Dutch pancakes". A purist may want to take issue with this because Poffertjes and pancakes have little in common other than that they share a common ancestry. "Pancakes" originated from Brittany in the West of France. During the early 1800s the sweet Crêpes de Froment made with wheat flour became harder to make because 99% of the wheat flour was taken by the French Army during the Napoleonic wars. So French monks started to experiment with the pancake recipe by substituting ingredients to compensate for the lack of wheat flour. The monks started to use buckwheat which was available more liberally and mixed this with other wheat and also introduced yeast. This experimenting with the original pancake recipe is what led to the first Poffertjes recipe. The recipe came into Dutch hands when Dutch traders acquired the recipe from the monks and the product was further developed in Holland over the years. Around 1815 the Dutch term "Poffertjes" was created (because they puff up while cooking) making Poffertjes inherently a typical Dutch delectable.

How we make our mini pancakes To make mini pancakes, firstly the plate must be greased generously with butter before the batter is poured onto the plate. Pouring the batter was traditionally done with a ladle but special dispensers are now also used quite widely. After the batter is poured into the plate, the chefs (usually 2, one on each side of the plate) separate the pancakes by slicing through any connecting batter so that the pancakes can be easily turned. The mini pancakes are then turned with great speed and skill making watching the chefs in action quite a sensation. It takes around 1 minute for each side for the mini pancakes to be cooked through and then they are plated usually in 12 or 24 per serve. Traditionally the mini pancakes are finished by garnishing them with a generous dollop of butter and drenching them in icing sugar but can also be made with other toppings such as fresh seasonal fruit, vanilla and chocolate syrup and fresh cream.

Special mini pancake tools Purists would say that the best mini pancakes must be cooked on a copper plate - not cast iron - and heated by gas. However, most of the smaller domestic equipment as well as electric commercial equipment are made only from cast iron. The plates come in different sizes ranging from 48 to 144 indentations or dimples for industrial use. Domestic plates however often have between 12 and 18 indentations so they are easier to use at home. Another piece of equipment that is used is the butter pot. Before pouring in the batter, the plate must be buttered to avoid the mini pancakes sticking to the plate. This was usually done by using a cloth which was wrapped around a stick. The cloth was soaked in butter and the butter painted on the plate. The most important tool for making Poffertjes (beside the Poffertjes plate) is the little fork. The little fork is used to turn the Poffertjes once they are baked on one side. It has a cord wrapped around the handle to make it easier to turn the Poffertjes. A professional Poffertjes chef can turn the Poffertjes at dazzling speed. It is believed that the little fork finds its origin in the Prussian Army.

Source: swaffels.com —Preceding unsigned comment added by 58.170.34.248 (talk) 04:13, 10 March 2011 (UTC)[reply]

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This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 12:03, 3 July 2008 (UTC)[reply]

custard[edit]

I'm Dutch and have never heard of poffertjes with custard. I don't think this is right at all. 2001:1C00:D03:1100:E201:B616:40EB:7CDC (talk) 12:19, 10 June 2022 (UTC)[reply]