(0)
1 Hrs 20 Min
30 %
Carbs
6 %
Fats
9 %
Proteins
| per 100 g | Total Recipe | |
|---|---|---|
| Gross weight | 100 g | 601 g |
| Energy | 849 kJ / 204 kcal | 5102 kJ / 1221 kcal |
| Sat. fat | 3 g | 17 g |
| Unsat. fat | 2 g | 10 g |
| Fibre | 2 g | 7 g |
| Salt | 304 mg | 1824 mg |
Units:
-
243 mlFresh whole milk
-
200 gWhite Flour
-
110 gEgg
-
15 gSugar
-
15 gButter
-
7 gYeast - Dry
-
4 gSalt
-
601 gTotal recipe weight
Equipment
1 x Poffertjes pan , 1 x Mixing Bowl , 1 x Whisk
Method
Preparation time
10 Min
Cooking time
10 Min
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1
Dissolve the yeast in 50 grams of warm milk.
Mix the flour, eggs, yeast mixture, sugar, salt and half the milk in a bowl. Whisk until smooth. Now add the remaining milk and beat again.
Cover the bowl with plastic wrap and allow to rest for an hour.
2
Melt butter on the poffertjes pan. When it sizzles, add teaspoonfuls of the batter in each cup. Turn the poffertjes around as soon as the top have dried, using two forks.
3
Serve with a knob of butter on top and generously apply powderd sugar.
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