Dutch mini pancakes | By GrillTimster

4-8 persons | Desserts, Yakiniku favorites | Vegetarian | Dessert

Prep time

This recipe is in collaboration with GrillTimster.

• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 200°C. For this recipe, you will be working with direct heat. Then, place your grill grate in the Kamado.
   
• TIP! You can also easily make this recipe on a Kamado that has already been used for a grilling session and is slowly cooling down.
   
• Use a cast-iron poffertjes pan and place it on the grill.
   
• Let the pan preheat well (at least 5-10 minutes).
   
• Put the pancake mix in a bowl.
   
• Add 800 ml of milk, 2 eggs, and 3 tablespoons of oil.
   
• Mix with a whisk or hand mixer until smooth and lump-free.
   
• Let the batter rest for 5-10 minutes for a better result.

Preparation

• Grease the poffertjes pan
   
• Use a little oil or melted butter to lightly grease the indentations.
   
• This prevents sticking and gives a nice golden-brown color.
   
• Pour the batter into the pan
   
• Use a squeeze bottle or spoon to fill the indentations just below the rim.
   
• Tip: Do not overfill, or they may overflow while baking.
   
• Cook the poffertjes for about 1-2 minutes on the first side.
   
• When the top starts to set and bubbles appear, flip them with a tweezer or fork.
   
• Cook for another 30-60 seconds on the other side until golden brown.
   
• Repeat for the remaining batter
   
• Work in portions and keep the cooked poffertjes warm in a bowl covered with a tea towel.
   
• Sprinkle with powdered sugar and add a knob of butter.
   
• Serve with fresh fruit, syrup, or whipped cream.

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