|per 100 g||Total Recipe|
|Gross weight||100 g||611 g|
|Energy||842 kJ / 202 kcal||5143 kJ / 1230 kcal|
|Sat. fat||3 g||17 g|
|Unsat. fat||2 g||10 g|
|Fibre||2 g||7 g|
|Salt||300 mg||1833 mg|
243 mlFresh whole milk
200 gWhite Flour
10 gBaking powder
7 gYeast - Dry
611 gTotal recipe weight
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.
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.
Serve with a knob of butter on top and generously apply powderd sugar.