Not so long after, Dad was going to The Netherlands for work, and so I begged him to buy me a poffertjes pan, which is still the pan I use today. That pan has travelled from The Netherlands, to New Zealand, then back to The Netherlands when I moved there for university, and has followed me ever since.
In the Netherlands, poffertjes and pannenkoken houses as well as poffertjes carts are common, and is rather impressive watching a single person manning a huge cast iron poffertjes grill with over 100 poffertjes going at once! Toppings are wide and varied, traditional with just syrup and icing sugar, but I am also partial to poffertjes met aardbeien (strawberry) or met gember (ginger).
If you dont have a poffertjes pan, which is most likely, there is not problem to use a normal fry pan, and just drop a large teaspoon of batter for each poffertje - Just make sure your pan is level, and not on an angle otherwise your poffertjes will turn out oval.
Lime and Yoghurt Poffertjes
Makes approx. 36 poffertjes
1 1/4 cups plain flour
1 1/2 tsp baking powdergood pinch of salt
1 cup milk
2 large tablespoons greek yoghurt
juice of 1 lime
3 tbsp caster sugar
3 tbsp melted butter
1 large egg
+ Extra butter to greece pan
Sift together the flour, baking powder and salt.
Mix in the rest of the ingredients, whisking until smooth.
Heat the poffertjes pan or fry pan to a medium heat.
Using a paper towel, put a nob of butter on it, then greece the pan with the butter.
Place 1 large teaspoon of batter into each poffertjes form, or alternativly onto a fry pan. Flip over once bubbles start to appear on the surface, and cook until the interior of the poffertje is no longer liquidy (you can break open one to see, then eat it :) )
Continue until all the poffertjes are cooked.
Serve with a dusting of icing sugar, curls of butter, fruit and golden syrup.