print 

Poffert/Boffert

Wieke Lameris

Introduction

I haven’t eaten my favourite bread for more than 45 years. It’s a kind of bread from my childhood: “The Poffert”. (In some parts of the country it is called ¨Boffert) It was a big treat when this Poffert was served.

Usually we had a hot meal at lunchtime, with vegetables, potatoes, meat and for dessert buttermilk porridge or yoghurt. But when my mother started ¨springcleaning¨the house, (which was cleaned from attic to cellar) there was no time to prepare a proper hot meal for the large family, father and mother and seven children. The Poffert was ordered at the baker’s and it had to be delivered at 12 o’clock sharp – still warm and smelling deliciously.

We then ate it covered with butter, cinnamon and brown sugar. For me in particular this meal was a festive occasion because I did not like vegetables and potatoes. And it was very mysterious and exciting as well. Would the baker deliver it and if so, on time? You could not go and get it from the shop, because it wasn’t sold in the shop – it was only prepared after being ordered. And would it be as delicious as it had been the year before?

For a very long time I didn’t know how it was prepared but about 15 years ago some friends of mine gave me the recipe and the tin in which it should be prepared.

The Poffert turned out to be heated up in a bain-marie and not baked in an oven! In the recipe I got were ingredients, which our baker certainly had not used, such as figs and ginger liquid and almonds – these were not to be had in those years after the war.

I have never used the tin nor the recipe although I like baking and cooking and I never hesitate to try out new recipes, but in this case I am afraid to disturb beautiful childhood memories.

next