Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 egg
- 2 tablespoons melted butter
- 1/2 cup lemon curd
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Special equipment needed:
- Poffertjes pan or a small pancake pan
- Electric mixer
Step-by-step instructions:
1. In a mixing bowl, combine flour, sugar, salt, baking powder, and baking soda. Mix well.
2. In a separate bowl, whisk together buttermilk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat the poffertjes pan over medium heat. Grease the pan with butter or cooking spray.
5. Using a small spoon or a piping bag, fill each indentation of the pan with batter.
6. Cook for 1-2 minutes or until the edges are golden brown. Flip the poffertjes and cook for another 1-2 minutes.
7. Repeat until all the batter is used up. This recipe makes about 40 poffertjes.
8. To make the meringue, beat egg whites and cream of tartar with an electric mixer until soft peaks form.
9. Gradually add sugar and continue to beat until stiff peaks form.
10. To assemble, place a dollop of lemon curd on each poffertje. Top with a spoonful of meringue.
11. Use a kitchen torch to brown the meringue or place under a broiler for a few seconds.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Poffertjes pan over medium heat
Serving size:
This recipe makes about 40 poffertjes.
Nutritional information:
Calories per serving: 70
Fat: 2g
Carbohydrates: 12g
Protein: 2g
Substitutions for ingredients:
- Buttermilk can be substituted with regular milk or almond milk.
- Lemon curd can be substituted with any fruit curd or jam.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add vanilla extract or lemon zest to the batter for extra flavor.
- Replace the lemon curd with chocolate spread or caramel sauce.
- Add fresh berries or sliced bananas on top of the lemon curd before adding the meringue.
Tips and tricks:
- Use a small spoon or a piping bag to fill the poffertjes pan with batter.
- Do not overmix the batter to avoid tough poffertjes.
- Use a kitchen torch to brown the meringue evenly.
- Serve immediately for the best texture.
Storage instructions:
Poffertjes can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat poffertjes in the microwave for 10-15 seconds or in a toaster oven for 1-2 minutes.
Presentation ideas:
Arrange the poffertjes on a platter and dust with powdered sugar. Serve with fresh berries or whipped cream on the side.
Garnishes:
Fresh mint leaves or edible flowers can be used as garnish.
Pairings:
Poffertjes with lemon curd and meringue pair well with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a side of bacon can be served alongside the poffertjes.
Troubleshooting advice:
- If the poffertjes are sticking to the pan, add more butter or cooking spray.
- If the meringue is not stiff enough, continue to beat until stiff peaks form.
Food safety advice:
- Make sure to cook the poffertjes thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator and reheat properly before consuming.
Food history:
Poffertjes are a traditional Dutch treat that originated in the city of Haarlem in the 18th century. They are typically served with butter and powdered sugar, but this recipe adds a modern twist with lemon curd and meringue.
Flavor profiles:
The poffertjes are fluffy and slightly sweet, while the lemon curd adds a tangy and zesty flavor. The meringue provides a light and airy texture with a sweet taste.
Serving suggestions:
Serve the poffertjes as a dessert or a sweet breakfast item. They are perfect for brunch or a special occasion.
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Region: Dutch