Ingredients

How to make it

  • Dissolve the yeast in a small portion of the milk.
  • Sieve all the flour with the salt, make a hole in the middle and pour in the yeast mixture.
  • Stir from the centre, slowly adding the remaining milk and later, the beaten egg and syrup.
  • Leave mix to rise for about three quarters of an hour in a warm place.
  • Heat the pan on high, butter each cup and pour in a small amount of the mix, filling it about half way.
  • Cook till the poffertjes are golden and dry on the bottom.
  • Turn them (with a small fork or toothpick) and cook the other side.
  • A poffertjes pan usually makes about a dozen, enough for one person.
  • Sprinkle generously with icing sugar and put a small lump of butter on top of the poffertjes.
  • Serve hot.
  • You will need a poffertjes pan. This was originally an enameled cast iron (one handle) fry pan with about a dozen small depressions covering the whole bottom of the pan.
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Reviews & Comments 2

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  • daveo332 4 years ago
    Hi. Could you tell me how long the batter mix lasts?
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  • RenoirIII 7 years ago
    Nice recipe - I found a site that has a ton of info on Dutch Mini Pancakes (poffertjes) as well as Syrup Waffles (stroop wafels) and Liege Waffles (sugar waffles). I found it @ http://www.swaffels.com
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