Today is Shrove Tuesday. “What is that about?” you might ask. Well, I have done a little research to brush up on my understanding. Shrove Tuesday falls the day before Ash Wednesday which is the first day of Lent. Shrove Tuesday is traditionally a final day of celebration and feasting before the Lenten time of fasting and reflection.
The other name for Shrove Tuesday you might also be familiar with is “Pancake Day.” What’s the connection? Cooking pancakes became a way to use up rich foods such as butter and eggs before Lent. Pancakes…always welcome in our house.
We occasionally enjoy pancakes on a Sunday, whether it is for breakfast with blueberries, or as smaller pikelets for afternoon tea. But what I really love are those small Dutch gems called Poffertjes.
A popular feature at markets and fairs here in Australia, poffertjes are traditionally made with a yeasted batter containing buckwheat. They are cooked in a special pan that has rounded dimples and served with butter and a dusting of icing sugar. They remind me of a sweeter version of German blinis.
There a many recipes for poffertjes available; I imagine they are the sort of thing each family has their own way of making. I have had a play and come up with a mix which is light and fluffy and really quite simple to mix up. I didn’t rush out to buy a poffertjes pan, as much as I would love one. It is hard to justify another piece of kitchen equipment that only does one thing. I just used my trusty crepe pan which doesn’t give the same double rounded shape to the poffertjes, but it was good enough. If you know of other things to cook in a poffertjes pan, please let me know!
The easiest way to make the poffertjes just the right size is by using one of these inexpensive sauce bottles. I trimmed the spout down with scissors so the opening was a bit bigger. Having mixed the batter in a large jug, it was simple to fill up the bottle.
I have watched the professionals cook poffertjes at the market a few times; they are so fast! They always use a toothpick or skewer to flip their poffertjes over in the pan. I tried the same and found it to be quite easy.
Poffertjes are traditionally served with a spread of butter and dousing of icing/powdered sugar. We skipped the butter, kept the sugar to a light dusting, and enjoyed our poffertjes with a little maple syrup, lemon juice and berries.
makes approximately 85 (trust me when I say this won’t be too many!!)
225ml warm milk, lactose free if required
½ teaspoon instant yeast
1/3 cup (55g) buckwheat flour
2/3 cup (100g) spelt flour – you could use a gluten free flour mix if preferred
2 teaspoons castor sugar
pinch of salt
1 egg at room temperature, lightly beaten
Mix yeast into milk and set aside for 10 minutes to activate.
Sift dry ingredients into a large jug. Add half the milk and the egg, mixing well with a whisk so that it is smooth. Gradually add remaining milk to form a smooth batter with a similar consistency to thickened cream. Cover the jug with plastic wrap and sit in a draught-free place for 1 hour.
Pour the batter into a sauce bottle with a trimmed spout.
Heat a pan (poffertje, crepe or regular frying pan) over medium heat. Grease the pan with a smear of butter. Squeeze small amounts of the batter to form 2-3cm poffertjes. Cook until bubbles appear on the surface and the bottom is golden brown. Turn and cook the other side. Transfer to a warm plate and continue cooking the rest of the poffertjes.
Congratulations and thank you to all who entered. I loved reading all the pasta recipe ideas and hope you have all been a little inspired with some great low FODMAP meal ideas.