in Recipes

Poffertjes

updated

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Ingredients for 6 servings:

  • 250 g spelt flour type 630
  • 250 g buckwheat flour
  • 2 points dry yeast
  • 1 pinch of salt
  • 2 tbsp sugar
  • 4 eggs
  • 700 ml milk
  • 20 g butter
  • n. B. Butter for greasing

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Combine the flour with the dry yeast, salt, and sugar. Gently warm the milk and melt the butter. Add it to the dry ingredients and the eggs. Mix everything well. Melt a little butter to grease the poffertjes pan. Heat the pan and pour 1 tablespoon of batter into each greased hole. Turn over after a short while. I always bake the entire batter and collect the finished poffertjes in a large pan, which I keep warm either in the oven or on the stovetop at a low temperature. The batter isn’t very sweet, so we top it with jam, powdered sugar, maple syrup, or sugar beet syrup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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