250 grams of wheat flour
|A special pan for poffertjes is needed|
250 ml of slightly warmed milk
1 large egg or 2 medium sized eggs
pinch of salt
1 teaspoon baking powder
2 tablespoons of golden syrup
Sift the flour and baking powder, mix it with salt. Stir in the milk little by little. Stir the syrup and the eggs into the batter.
Heat the 'poffertjespan' so that the pan is really hot and lubricate the dimples with melted butter. Reduce heat slightly lower, at about medium heat. Enter the dimples halfway with the batter. Let the bottom brown and turn the pancakes with a fork gently.
Serve the pancakes hot with a little butter and icing sugar.