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through the batter. The batter should be lukewarm.
Set the batter, covered with a moist tea towel, in a
warm place (next to a radiator, in the sun, or in an
oven at 50 °C) and allow it to rise for at least 30
minutes. Prepare the filling by cutting the mortadella
very finely, and mix it through the basil. Fry the mort-
adella briefly in a little olive oil.
Baking
Heat the Dutch Poffertjes Maker, and grease the
indentations with a little butter. Put ½ a tablespoon
of filling in each indentation, and cover with a layer
of batter. This will be easiest when you use a
squeeze-bottle with a reasonably-sized opening, a
gravy spoon, or a jug. Turn the Dutch Poffertjes over
using a fork or a shish kebab skewer once the top
surface becomes dry. The Dutch Poffertjes should
be baked goldenbrown on both sides. Put the Dutch
Poffertjes on a plate, and repeat for the other Dutch
Poffertjes. Eat the Dutch Poffertjes whilst they are
hot; serve with a curl of butter.
Dutch Poffertjes with ice cream and hot cherries
Ingredients
• 125 g flour
• 125 g buckwheat flour
(You can also use ordinary flour instead of buckw-
heat flour; however, you will then miss a little of the
characteristic flavour of Dutch Poffertjes!)
• 1 egg
• 250 ml milk
• approx. 250 ml water
• 15 g fresh yeast (1 sachet of dry yeast)
• 50 g molten butter
• salt (when using butter without salt)
• 1 jar seedless cherries in syrup (350 g)
• 1/2 dl red port
• 1 cinnamon stick
• 2 tablespoons binder
• 4 scoops ice cream
Preparation
Dissolve the yeast in 3 tablespoons of lukewarm
milk. Mix the flour with the buckwheat flour. Prepare
a smooth batter from the flour, yeast, milk and water
(the batter should not run easily from the spoon, but
may not be too thick; adjust the quantity of water as
required). Stir the salt, molten butter and beaten egg
through the batter. The batter should be lukewarm.
Set the batter, covered with a moist tea towel, in a
warm place (next to a radiator, in the sun, or in an
oven at 50 °C) and allow it to rise for at least 30
minutes. Whilst the batter is rising allow the cherries
to drain in a sieve, catching the juice. Add the port
and cinnamon stick to the cherry sauce, and heat in
a sauce pan. Allow the sauce to simmer for about
15 minutes. Take the cinnamon stick out of the
sauce, and add the cherries. Sprinkle the binder into
the sauce, and stir whilst the sauce thickens.
Baking
Heat the Dutch Poffertjes Maker, and grease the
indentations with a little butter. Quickly pour a little
atter into each indentation. This will be easiest when
you use a squeezebottle with a reasonably-sized
opening, a gravy spoon, or a jug. Turn the
Dutch Poffertjes over using a fork or a shish kebab
skewer once the top surface becomes dry. The
Dutch Poffertjes should be baked golden-brown on
both sides. Put the Dutch Poffertjes on a plate, and
repeat for the other Dutch Poffertjes. Eat the Dutch
Poffertjes whilst they are hot; pour the hot cherry
sauce over them, with a scoop of ice cream in the
centre.
Rum Dutch Poffertjes
Ingredients
• 125 g flour
• 125 g buckwheat flour
(You can also use ordinary flour instead of buckw-
heat flour; however, you will then miss a little of the
characteristic flavour of Dutch Poffertjes!)
• 1 egg
• 250 ml milk
• approx. 250 ml water
• 15 g fresh yeast (1 sachet of dry yeast)
• 50 g molten butter
• salt (when using butter without salt)
• 1 teaspoon cinnamon
• 50 g raisins
• 1 tablespoon rum
• 6 ginger corms
Preparation
Dissolve the yeast in 3 tablespoons of lukewarm
milk. Mix the flour with the buckwheat flour. Prepare
a smooth batter from the flour, yeast, milk and water
(the batter should not run easily from the spoon, but
may not be too thick; adjust the quantity of water as
required). Stir the salt, molten butter, cinnamon and
beaten egg through the batter. The batter should
be lukewarm. Set the batter, covered with a moist
tea towel, in a warm place (next to a radiator, in the
sun, or in an oven at 50 °C) and allow it to rise for
at least 30 minutes. Allow the raisins to soak in the
rum. Chop the ginger corms finely, and mix them
through the soaked raisins.
Baking
Heat the Dutch Poffertjes Maker, and grease the
indentations with a little butter. Quickly pour a little
batter into each indentation (do not fill the inden-
tations completely). Add a little of the raisin/ginger
mixture, and cover with a thin layer of batter. This
will be easiest when you use a squeeze-bottle with
a reasonably-sized opening, a gravy spoon, or a
jug. Turn the Dutch Poffertjes over using a fork or a
shish kebab skewer once the top surface becomes
dry. The Dutch Poffertjes should be baked golden-
brown on both sides. Put the Dutch Poffertjes on
a plate, and repeat for the other Dutch Poffertjes.
Dutch Poffertjes are eaten whilst they are hot, with a
curl of butter and covered by a thick layer of castor
sugar (plus a few drops of rum liqueur for really
mouth-watering Dutch Poffertjes).
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