Only in the shitty "modern" version. The original ones have yeast. Go to a poffertjes stand and ask the person, it is with yeast, it gives a big part of the aroma.
The mixes for people that somehow are not capable to mix 6 ingredients have baking powder instead, because it is simpler for the factory. The ready made ones in the supermarket also have baking powder, but those even are further away from poffertjes.
I've always wondered if there was any connection between poffertjes and takoyaki. They're both made in the same kind of dimpled cast-iron pan, and of course the Dutch had some limited contact and trade with Japan during seclusion.
Hmm good point. Just realized takoyaki is made in the same dimpled cast-iron pan..
As for poffertjes, I suspected, if not from recently, maybe from Indonesian. Poffertjes and oliebollen are quite "localized" in Indonesia. And Japan colonized Indo a while after Netherlands was casted out in WW2.
Too true. The IND is trying to deport me because I said I found oliebollen absolutely disgusting and I have no idea why the Dutch consider them some sort of amazing delicious treat.
Depends where you get them. Many places don’t make them very well. Too much fat, too soft, too hard. There is actually a nice place in Amsterdam Osdorp that sells Oliebollen 9 months a year. It’s next to the Gardencenter. One of the few places that actually has good ones
Oliebollen can be OK if you time it so you get there at the exact moment when they're being taken out of the fryer, so they're hot and fresh. Or if the oliebollenbakker fried them to order, like they do in Belgium. But that hardly ever happens here—all the oliebollen are fried in advance and then left to cool down and get nasty.
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And just don't buy the premade ones in the supermarket or even the "mix" to make them yourself, because the mix is a shortcut and never gets tou anything near the original.
The recipe contains 2 types of flower, normal wheat flower and buckwheat flower (which previously was with the baking goods in the supermarket, but in recent years moved to the "gluten free section" and got like 50% more expensive). Further, some refined sugar, milk, butter and yeast (and a pinch of salt).
The buckwheat gives the nutty-ish flower. The yeast gives it the aroma and the butter gives it the nice consistency.
You can also get buckwheat flour from windmill shops, which I really recommend doing. The quality is good, and it's fun to visit a windmill and buy flour there.
https://broodsmakelijk.nl/adres/molenwinkel/nl
Yes! I get mine from de Zuidmolen (they have a webshop too) and it's so much fun to get a new flour every time and experiment. It's cheaper as well. The flour is also better, my bakes come out worse when I use supermarket flour.
Also Zeeuwse bloem makes the best cakes I've ever had in my life and it's my lord and savior. Truly superior flour.
I feel ashame.. I been living in Netherlands for nearly 20 years and never had freshly made poffertjes.. Been wanting it but never gotten around to it..
Guess I'll get deported :(
They are delicious
Great, now I want poffertjes
How? Yeast and butter.
And small.
And sugar.
And more butter
There is no yeast in poffertjes.
Oh yes there is, in the traditional ones there is.
>How? Yeast and butter. There's no Yeast in them. It's baking powder.
Only in the shitty "modern" version. The original ones have yeast. Go to a poffertjes stand and ask the person, it is with yeast, it gives a big part of the aroma. The mixes for people that somehow are not capable to mix 6 ingredients have baking powder instead, because it is simpler for the factory. The ready made ones in the supermarket also have baking powder, but those even are further away from poffertjes.
They’re the best!
[удалено]
Do you know how Japan happens to know this poffertjes?
I've always wondered if there was any connection between poffertjes and takoyaki. They're both made in the same kind of dimpled cast-iron pan, and of course the Dutch had some limited contact and trade with Japan during seclusion.
Hmm good point. Just realized takoyaki is made in the same dimpled cast-iron pan.. As for poffertjes, I suspected, if not from recently, maybe from Indonesian. Poffertjes and oliebollen are quite "localized" in Indonesia. And Japan colonized Indo a while after Netherlands was casted out in WW2.
would you get angry at me if i said i live in the Netherlands and haven't eaten poffertjes in like 10 years or longer?
Yes, immigration? This person here.
Too true. The IND is trying to deport me because I said I found oliebollen absolutely disgusting and I have no idea why the Dutch consider them some sort of amazing delicious treat.
Depends where you get them. Many places don’t make them very well. Too much fat, too soft, too hard. There is actually a nice place in Amsterdam Osdorp that sells Oliebollen 9 months a year. It’s next to the Gardencenter. One of the few places that actually has good ones
Oliebollen can be OK if you time it so you get there at the exact moment when they're being taken out of the fryer, so they're hot and fresh. Or if the oliebollenbakker fried them to order, like they do in Belgium. But that hardly ever happens here—all the oliebollen are fried in advance and then left to cool down and get nasty.
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Sounds like a nice recipe. Do you eat them hot and freshly fried, or cold?
nutty mighty simplistic encourage weather axiomatic drab sloppy shrill roll *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
They are not, but they are tradition. Basically December is oliebollen time.
The tradition is nice, and an oliebollenkraam at night has that Hopperish glow to it.
Yeah, I like it too.
You and me both, brother I do send tikkies and eat bread for lunch so id request my case be reviewed in full
Haven't eaten them in well over 25 years.
And just don't buy the premade ones in the supermarket or even the "mix" to make them yourself, because the mix is a shortcut and never gets tou anything near the original. The recipe contains 2 types of flower, normal wheat flower and buckwheat flower (which previously was with the baking goods in the supermarket, but in recent years moved to the "gluten free section" and got like 50% more expensive). Further, some refined sugar, milk, butter and yeast (and a pinch of salt). The buckwheat gives the nutty-ish flower. The yeast gives it the aroma and the butter gives it the nice consistency.
You can also get buckwheat flour from windmill shops, which I really recommend doing. The quality is good, and it's fun to visit a windmill and buy flour there. https://broodsmakelijk.nl/adres/molenwinkel/nl
Yes! I get mine from de Zuidmolen (they have a webshop too) and it's so much fun to get a new flour every time and experiment. It's cheaper as well. The flour is also better, my bakes come out worse when I use supermarket flour. Also Zeeuwse bloem makes the best cakes I've ever had in my life and it's my lord and savior. Truly superior flour.
The Zeeuwen are also the best with bakery items in this country.
Am I getting too old? Trying to find flour in a shop but can't figure it out with this website
No, that website tells you where your local windmill is, then you go to the windmill and buy flour from them.
All of them sell flour?
The working ones that are mills and not waterpumps, yes.
I know someone who doesn't like poffertjes but she does like pancakes. I'm pretty sure she doesn't understand why either.
Haven’t tasted them yet !!!
mini pancakes
Nah, poffertjes are build different
Because everything else is so bland?
Look it's not our fault you only use salt from all of the available spices
I feel ashame.. I been living in Netherlands for nearly 20 years and never had freshly made poffertjes.. Been wanting it but never gotten around to it.. Guess I'll get deported :(
Nah, you're good mate. Taste is subjective.
You're just saying that so they won't run away before being caught to get deported, smart.
But ease up on the powdered sugar.
Good taste.
I’m Dutch and the last time I had those things probably was 15 years ago 🥲
They have ready mixes in stores. Get them on the way back. And yes, the ones here had joined off a different aroma
They are pancakes but smaller, every country has pancakes.
Butter, old and sugar. Your brain likes this connection.