This Monday, rather than going over a specific food, I’m going to take you on a journey to a food destination not to be missed in the country of my birth, the Netherlands.
We’re going to the Poffertjes Kraam Cornelis De Haan in Laren in the Province of Noord-Holland. A Poffertjes Kraam is a semi-fixed establishment, where the delicious poffertjes are prepared. First, let me explain to you what poffertjes are, in case you have never experienced them yet.
Poffertjes (POH-fur-tjes) resemble small, fluffy pancakes, that are made with yeast and buckwheat flour. Unlike American pancakes, they have a light, spongy texture. Typically, poffertjes are served with powdered sugar and butter, and sometimes syrup or advocate (a Dutch eggnog-like brandy).
Mainly in the summer season, temporary stands selling poffertjes are quite popular, and sell portions containing one or two dozen of them. Usually the cook prepares them freshly for the customer. They are sold on a small cardboard (sometimes plastic) plate and come with a small disposable fork the size of a pastry fork. Poffertjes are not difficult to prepare, but a special cast iron pan or copper pan (also available in aluminium with Teflon coating) with several shallow indentations in the bottom is required.
Supermarkets also stock mixes for poffertjes, to which only eggs and milk need to be added. Usually they contain some kind of leavening agent like baking powder.
They can also be served with other sweet garnishes, such as syrup, whipped cream or strawberries, for added flavor.
This particular Poffertjes establishment, Cornelis De Haan, is well-known in the Netherlands for the excellent quality of their poffertjes. This establishment was owned by the De Haan family from 1837 through 1991, at which time it was bought by the current owner, Marcel Hilhorst. The stand itself originates from 1875, although it has been expanded over time. They are open from around mid-March to mid-September on all days except Monday; details can be found on their web-site (it is in Dutch only).
This image was shot with a Canon EOS 5D Mk II and an EF 24-105 f/4L lens. Exposure settings were 1/50 second at f/8 and 400 ISO.