Fancy a slice of warm poffert? You probably have the ingredients as standard and while the poffert pan simmers on the cooker for 2 hours, you can get on with your chores. Then cut a nice thick slice and eat the poffert with melted butter and a spoonful of sugar. You will make everyone at home happy with it. Have fun cooking!
Ingredients
500 g flour
1 sachet (15 g) baking powder
3 eggs
0.5 l whole milk
1 tbsp white soft sugar
Pinch of salt
150 g sultanas, violently soaked in warm water (possibly with a dash of rum)
Optional: 1 diced sour apple and/or marrow of 1 vanilla pod
Also needed: poffert pan with lid
Prepare
Put the flour and baking powder in a large bowl and add the milk and eggs. Mix until a sort of thick pancake batter forms.
Stir the white caster sugar and sultanas (and optional apple) into the batter.
Grease the poffert pan with butter and dust with some flour.
Pour the batter into the poffert pan, cover with the lid and cook au bain marie: put a large pan of boiling water on the stove and lower the poffert pan into the water. Make sure the poffertpan is 80% under water. Keep the water gently boiling and bake the poffert under the closed lid for about 2 hours. Then remove the poffert pan from the water. Let cool slightly and dump onto a nice 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'.
