Fancy a warm poffert? You’ll probably already have the ingredients at home, and whilst the poffert pan simmers away on the hob for two hours, you can simply get on with whatever you’re doing. Then cut off a nice thick slice and enjoy the poffert with melted butter and a spoonful of sugar. That’ll make everyone at home happy. Have fun cooking!
Key elements
500 g flour
1 sachet (15 g) baking powder
3 eggs
0.5 l whole milk
1 tbsp white caster sugar
A pinch of salt
150 g raisins, soaked in warm water (with a dash of rum, if desired)
Optional: 1 tart apple, diced, and/or the seeds from 1 vanilla pod
You’ll also need: a poffertjes pan with a lid
Preparation
Put the flour and baking powder into a large bowl and add the milk and eggs. Mix until you have a thick pancake batter.
Stir the white caster sugar and raisins (and, optionally, apple) into the batter.
Grease the poffert pan with butter and dust with a little flour.
Pour the batter into the poffert pan, cover with the lid and cook it in a bain-marie: place a large pan of boiling water on the hob and lower the poffert pan into the water. Ensure that 80 per cent of the poffert pan is submerged. Keep the water simmering gently and cook the poffertjes with the lid on for about 2 hours until done. Then remove the poffert pan from the water. Allow to cool slightly and turn out onto a nice serving dish.
Tip: serve the poffert with brown sugar and melted butter.
Enjoy your meal!
And now: hop into the kitchen and get to work! Have you made a legendary poffert and are you proud of the end result? Share a photo of your masterpiece on Facebook or Instagram and use the hashtag #perfectpoffert. Who knows, maybe your home-made poffert will get a place of honour on our 'wall of fame'.
