Poffertjes are a kind of tiny pancakes, baked in a special ‘poffertjespan’, a dimpled cast-iron pan.
It’s a real traditional Dutch dish. Children in particular love it.
Usually they are eaten with butter and powdered sugar and sometimes with syrup.
At many events you will find a poffertjes stall.
But you can also prepare them at home. It is quite simple.
You need a bowl, a spoon to stir the batter, a scale and of course a ‘poffertjespan’.
A squeeze bottle or a ladle will be useful to pour the batter into the dimples. In this case we use the bottle.
Wheat flower, 250 grams
250 milliliters of (whole) milk
A pinch of salt
A teaspoon of baking soda, 5 milliliters.
Put the wheat flower in the bowl and mix it with the salt.
Add small amounts of milk, stirring constantly. Add the 2 eggs and keep stirring until there are no more lumps.
Then heat the ‘poffertjespan’ until it is hot.
Put a little butter in the dimples and turn the heat to medium.
Fill the dimples halfway with the batter and once the poffertjes are slightly brown at the bottom turn them with a fork.
When both sides have a light brown color they are ready.
Put them on a plate and serve them with a knob of butter and powdered sugar.
Or a knob of butter and syrup.