Poffert
Sign in to savePoffert (; ), also known as trommelkoek or ketelkoek, is a dish from the province of Groningen in the Netherlands. It is traditionally made with wheat flour, buckwheat flour, yeast, currants, raisins, milk, eggs, and salt. The batter is cooked au bain-marie (a water bath) in a special tin.
In the Vinony graph
Within Vinony's link graph, Poffert is referenced by 3 other articles, and connects out to king cake, Netherlands and wheat.
It sits within the topics Cuisine of Groningen (province) and Dutch cuisine.
Its subject is documented across 6 Wikipedia language editions.
Wikidata facts
- Subclass of
- cake
- Country of origin
- Netherlands
- Image
- Poffert.jpg
Show 1 more fact
- Commons category
- Poffert
via Wikidata · CC0
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Encyclopedic overview
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Poffert (; ), also known as trommelkoek or ketelkoek, is a dish from the province of Groningen in the Netherlands. It is traditionally made with wheat flour, buckwheat flour, yeast, currants, raisins, milk, eggs, and salt. The batter is cooked au bain-marie (a water bath) in a special tin.
File:Poffertvorm.jpg|A poffert tin
Excerpted from Wikipedia’s “Poffert” article, available under the CC BY-SA 4.0 licence.
Available in 6 languages
via Wikidata sitelinks · CC0