Easy basic recipe to make delicious poffertjes yourself in a poffertjes pan, including useful tips for beginners
Mix the flour with the baking powder and salt. Make a well in the center and add the eggs and milk. Mix together.
Melt 50 gr butter and add this to the batter together with the syrup. Mix well again. Let the batter rest for 20 minutes and heat the poffertjes pan over medium heat. Put some of the batter in the dosing bottle.
Grease the poffertjes pan well with some of the remaining 50 gr butter. Don’t be too stingy, there may be a small layer of butter in the cavities. Pipe the batter into the cavities and fill them to about 90% to just below the rim. Bake them for about 1 to 2 minutes until bubbles appear on the top, they should still be liquid on top. Then turn them over with a fork or skewer. Are they still stuck? Then wait a while before turning until they release and/or use a little more butter next time to grease.
Also fry the other side of the poffertjes until golden brown. Remove them from the pan with a fork and grease the pan again. Bake the next batch and repeat until the batter is used up. Serve the poffertjes with some powdered sugar and, if desired, an extra knob of butter.
Tips: Often the pan has to come to a good temperature in the beginning, especially a cast iron pan, and there is a greater chance that the first batch will fail, just like a pancake. This isn’t a big deal, just keep going. And practice makes perfect.
The inner cavities of the poffertjes pan are often hotter and therefore ready faster than the outer ones. Start by filling the inner one and as soon as the whole pan is filled you can often turn the inner one over.
Do you use a cast iron poffertjes pan? Do not clean it with soap, but scratch off the largest residues and clean with a little warm water if necessary. Then rub it in with a little oil.
Source: Leukerecepten by leukerecepten-nl.
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