Go Back
Email Link
Print
Recipe Image
Notes
–
+
servings
Metric
US
Smaller
Normal
Larger
Poffertjes
They’re soft and pillowy, a little chewy and just slightly toasted and crispy on the edges. Served with soft butter and icing sugar, they soak up the creamy sweetness to create a taste bomb that will split atoms in your brain with every bite.
Servings
20
Total Time
20
minutes
mins
Ingredients
1
cup
plain flour
sifted
tsp
baking powder
1
tbsp
caster sugar
½
cup
milk
¼
cup
water
2
eggs
whisked
A few drops of vanilla extract
Salt to taste
Oil for brushing the pan
icing sugar to sprinkle on top
Metric
-
US
Instructions
Combine the flour and baking powder
Mix in the sugar and salt
Add the milk and water and combine with a balloon whisk
Add the eggs, but don't whisk, just combine - we want to avoid producing gluten in the batter
Rest for 10 minutes
Heat or turn on the poffertje pan according to the manufacturer's instructions
Brush a bit of oil into each pocket of the pan
Pour in roughly one tablespoon of batter into each pocket
When bubbles appear and the poffertje bottoms turn lightly brown, use a skewer to flip over and cook the other side
Cook until both sides are golden brown
Transfer onto a serving plate
dust lightly with icing sugar
Notes
Serve with blobs of soft butter and, maple syrup or honey.
Course:
Sweets and Desserts
Keyword:
desserts, pancakes, poffertjes, sweets