Sooo, my new poffertjes pan that I purchased online has finally arrived - so it is time to post recipe to try later at home :)
Poffertjes - serving 4 persons
250 gram self-raising flour
1 large egg
400 ml milk
1/2 tsp vanilla extract
a pinch of salt
melted butter for brushing the pan
Preheat the oven to 100 degrees Celsius / 212 degrees Fahrenheit.
Sift flour in a large bowl.
Combine milk, eggs and vanilla extract in a bowl an mix lightly. Add the wet mixture to the flour and beat well for 3-5 minutes until the batter is light and fluffy. Cover and leave batter for an hour (I skipped this step and went straight on to using the batter).
Pour batter into a squeeze bottle. Place Poffertjespan on the cooker at medium heat.Brush the pan with a liberal dose of the melted butter. When the butter is hot, squeeze the batter into each hole, filling it just below the rim. When bubbles start appearing in the batter after 2-3 minutes (and the top looks like in the picture above)flip over each poffertje gently in its hole with a small fork or a butter knife. Cook this side for 2-3 minutes and slide the Poffertjes onto an ovensafe plate. Place the plate into the oven to keep the Poffertjes warm while you’re baking the rest.
Serve the Poffertjes in the original Dutch way with knobs of butter and confectioners sugar. Poffertjes are also nice with strawberries, ice cream, nuts or whipped cream.Another great way to serve the poffertjes is with a little bit of coarse sugar sprinkled over them, topped with freshly squeezed lemon juice.