Repeat with the rest of the batter, cooking in batches until all the batter is done.
Serve poffertjes with powdered sugar and a slice of butter.
Notes
Traditionally, Dutch poffertjes are made with yeast as the leavening agent. This version uses baking powder since it’s quick and easy (we know some people dislike using yeast). If you want to make the traditional version, you can use 2 teaspoons of instant yeast instead of baking powder. In that case, the eggs should be at room temperature and the milk should be warm. You’d also have to let the batter rest for 30-60 minutes after mixing.
If you don’t have a poffertjes pan, you can also use a small skillet – it will just be a bit more work.
If you don’t have non-stick spray, you can also use oil or butter to coat the pan. Just use a small amount in each well of the pan.
When pouring the batter into the pan, don’t overfill the molds.
Nutrition
Calories: 315kcal | Carbohydrates: 53g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 372mg | Potassium: 235mg | Fiber: 2g | Sugar: 5g | Vitamin A: 267IU | Calcium: 222mg | Iron: 3mg
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