Poffertjes Recipe
Puffy baby pancakes, powdered sugar, butter, apple stroop for dipping
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Ingredients
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Poffertjes Batter
Toppings
Method
Prepare Poffertjes Batter
- 1
Mix Dry Ingredients
In a large mixing bowl, combine 2 cups of all-purpose flour, 2 teaspoons of instant yeast, 2 tablespoons of sugar, and 1 teaspoon of salt. Whisk together until well combined.
- 2
Combine Wet Ingredients
In a separate bowl, whisk together 1 cup of milk, 1 cup of water, and 1 teaspoon of vanilla extract. Add the 2 large eggs and 3 tablespoons of melted unsalted butter to the mixture and whisk until smooth.
- 3
Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix; a few lumps are fine. Let the batter rest for about 30 minutes at room temperature.
Cook Poffertjes
- 4
- 5
- 6
Pour Batter into the Pan
Using a small ladle or piping bag, fill each mold of the poffertjes pan with batter until about two-thirds full.
- 7
- 8
Remove and Cool
Once cooked, carefully remove the poffertjes from the pan and place them on a wire rack to cool slightly.
Serve
- 9
Dust with Powdered Sugar
Once the poffertjes are slightly cooled, dust generously with powdered sugar.
- 10
Serve with Apple Stroop
Serve warm with a side of apple stroop for dipping. Enjoy your delightful poffertjes!
