Poffertjes
by Tavolino
Light, golden-brown Dutch poffertjes, freshly baked in a special pan and served with powdered sugar and a knob of butter.
Ingredients
- Eggs 2 pieces
- Milk 350 ml
- Flour 250 g
- Baking powder 2 tsp
- Butter 100 g
- Salt 1 pinch
- Syrup 1 tbsp
- Powdered sugar to taste
Preparation
- 1
Mix 250 g flour, 2 tsp baking powder and 1 pinch of salt in a bowl.
- 2
Make a well in the center and add 2 eggs and 350 ml milk. Mix until a smooth batter.
- 3
Melt 50 g butter and stir this together with 1 tbsp syrup into the batter.
- 4
Let the batter rest for 20 minutes and then fill a squeeze bottle.
- 5
Heat the poffertjes pan over medium-high heat.
- 6
Grease the indentations of the pan with a portion of the remaining 50 g butter.
- 7
Fill the indentations 90% with batter. Bake for 1-2 minutes until bubbles appear.
- 8
Turn the poffertjes over with a fork or skewer as soon as the bottom is golden brown.
- 9
Bake the other side until golden brown and remove them from the pan.
- 10
Repeat the greasing and baking until the batter is finished.
- 11
Serve the poffertjes warm with powdered sugar and an extra knob of butter.