Ingredients :
- 100 grams fresh spinach leaves
- 2 tsp vegetable stock powder
- 2 tsp baking powder
- 200 grams of wheat flour
- 300 ml water
- pinch of pepper
Supplies :
- pancake pan
- dosing bottle
- Blender
Preparation method :
1. Cut the spinach leaves into smaller pieces
2. Add all ingredients to the blender and blend until smooth.
3. Pour the batter into the measuring bottle
4. Make sure your poffertjes pan is nice and hot on the desired heat source.
5. Grease the poffertjes pan with butter.
6. Spoon a little batter into each hole. As soon as you've filled the last one, you can practically turn the first one over.
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Try these 5 variation tips for your Poffertjes:
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Spinach and Feta: Add cooked spinach and crumbled feta cheese to the poffertjes batter. Serve with a dollop of yogurt or tzatziki.
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Spinach and Parmesan: Mix finely chopped spinach and grated Parmesan cheese into the poffertjes batter. Serve with a light lemon-garlic sauce.
-
Spinach and Ham: Add diced cooked ham and chopped spinach to the poffertjes batter. Serve with a creamy mustard dipping sauce.
-
Spinach and Mushrooms: Sauté fresh mushrooms with a little garlic and add them to the poffertjes batter along with chopped spinach. Serve with a herby sour cream sauce.
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Spinach and Herbs: Add finely chopped fresh herbs like parsley, dill, or chives to the poffertjes batter. Serve them with a creamy herb quark sauce.
Let your creativity run wild and enjoy delicious poffertjes with The Windmill Dutch Pancake Pan!