Bestron DLD5009 Manual Del Usuario página 26

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salt (when using butter without salt)
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(You can also use ordinary flour instead of
buckwheat flour; however, you will then miss a
little of the characteristic flavour of Dutch
Poffertjes!)
•
1 teaspoon cinnamon
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50 g raisins
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1 tablespoon rum
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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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instruction manual