Classic poffertjes quick & easy to prepare
Rated 2.6 stars by 14 users
Catégorie
Bread & Desserts
Portions
4
Temps de préparation
20 minutes
Temps de cuisson
25 minutes
These
mini pancakes not only look good enough to eat, they are also good for your conscience. Because you only sin on a small scale here. Whether savory or sweet - poffertjes are very popular. We show you our two best poffertjes recipes that you can easily make yourself in the Petromax poffertjes pan.
Ingrédients
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125 g wheat flour
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125 g buckwheat flour
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450 ml lukewarm milk
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5 g dry yeast (or 10 g fresh yeast)
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1 tbsp sugar
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1 pinch of salt
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Cooking oil
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60 g wheat flour
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60 g buckwheat flour
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60 ml milk
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60 ml cream
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1 tbsp sugar
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1 egg
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1 packet of yeast
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2 tsp butter
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1 msp salt
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Cooking oil
Ingredients for classic poffertjes:
Ingredients for an alternative version:
Préparation
Preparation of classic poffertjes:
Mix the ingredients into a dough and leave to rest briefly.
In the meantime, fire up the atago, spread a thin layer of cooking oil on the poffertjes pan, place on the atago and allow to heat up.
Remove the poffertjes pan, pour the batter into the wells, ideally using a dosing bottle, and place the poffertjes pan back on the Atago.
After about 1 to 2 minutes, turn the poffertjes quickly with a wooden stick and bake for one to two minutes on the other side.
Poffertjes are traditionally served with fresh butter and powdered sugar.
Preparation of the alternative version:
Place all the dry ingredients in a bowl and mix well.
Gently heat the milk, cream and butter in a pan until the butter has melted. Allow the pan to cool slightly and when the contents are lukewarm, add to the remaining ingredients in the bowl. Mix with the egg to form a smooth batter.
Leave the dough to rest for 30 minutes.
Heat up the Petromax poffertjes pan, coat the wells with cooking oil and pour in the batter in portions. A dosing bottle is best suited for this.
When the poffertjes have small bubbles, they are ready to be turned.
Note de recette
Petromax tip for a special aroma: Add 1 teaspoon of coffee powder and the pulp of a vanilla pod to the dough.
