The Poffertjes – Dutch Pancakes recipe can be topped with a variety of delicious ingredients such as chocolate, syrups, apple sauce, liqueurs or simply dusted with icing sugar. For this recipe it is best to have the specially shaped pan called a Poffertjespan (usually cast-iron) on which to make them.
Mardis Gras, meaning Fat Tuesday in French, marks the end of Carnival season and is the day before Ash Wednesday, the first day of the 40 days of Lent. Mardis Gras is recognised throughout the world but each nation has their own title for this day. In the U.K. it is known as Shrove Tuesday or Pancake Day, German speaking countries name it Fastnacht, in Sweden- Fettisdagen and in Italy- Martedí Grasso . It gets it’s name from the fact that all the good food that was given up for Lent had to be used up and so eggs, butter and flour was used to make pancakes or cakes and on Ash Wednesday the fasting would begin.
25 g of butter
250 g plain flour
1 teasp. of sugar
pinch of salt
5 g of dried yeast
400 ml of milk
icing sugar, for dusting
approx. 125 g butter to cook with
Put a saucepan on a low heat and slowly melt the 25 grams of butter. Sieve the 250 g of plain flour into a bowl. Make a well in the centre of the flour and pour in the melted butter. Sprinkle the yeast over the warm butter. Break the egg and add this to the bowl. Pour in most of the milk and whisk to form a smooth batter. The batter should be the consistency of thick cream. Add more of the milk as needed. Whisk a teaspoonful of sugar and the pinch of salt into the batter. Cover the bowl with a clean tea-towel and put in a warm place for around one hour until it has risen.
Place the batter into a squirty bottle or pouring jug as this makes filling the wells of the poffertjespan easier.
Place the poffertjespan on the heat, when hot grease well into each section with butter. Fill each well to about three quarters full with the batter. Turn the poffertjes as they start to turn golden brown on the bottom but are still wet on top with a long fork and continue to cook until golden all over.
Pile onto a serving plate and sprinkle liberally with icing sugar.
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