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Home Poffertjes op de BBQ

BBQ Dutch Classic Summer Dessert Outdoor Poffertjes Cast iron Family

Poffertjes have long been a Dutch celebration on the plate. But did you know they're even better on the BBQ? The direct heat of a BBQ or kamado gives the poffertjes exactly those crispy golden-brown edges you dream of, while the inside stays delightfully airy.

The secret is the cast-iron poffertjes pan. Cast iron absorbs heat evenly and retains it well, even over open fire. That way you can cook batch after batch with consistent results. Generously greasing with butter is the only thing you must not forget, so the batter won't stick and everyone gets a warm stack of poffertjes sprinkled with powdered sugar.

x_ckl_recipe_markerPoffertjes on the BBQ Poffertjes from the BBQ in a cast-iron poffertjes pan: golden brown, airy and with that delicious crispy edge you can only get outdoors. Just butter, powdered sugar and enjoyment. How to make poffertjes on the BBQ? Dessert Dutch 4 people 10 min 5 min 35 min

Preheat the BBQ or kamado to direct heat of about 180°C. Use a thermometer to keep a close eye on the temperature.
Make the batter: mix the poffertjes mix with 800 ml milk and 2 eggs until smooth and airy. Let the batter rest for 5 minutes so it evens out.
Place the cast-iron poffertjes pan on the BBQ grate and let it get very hot. This takes about 3 to 4 minutes. A well-heated pan is the key to crispy edges.
Generously grease the indentations with butter. Use a brush or a piece of kitchen paper with some butter. Be generous—cast iron needs it.
Fill the indentations three-quarters full with the batter. Use a squeeze bottle or a spoon for a neat filling without spills.
Cook the poffertjes until the bottoms are golden brown and the tops start to set, about 2 to 3 minutes. Then turn them over with a fork or skewer and cook another 1 to 2 minutes.
Serve the poffertjes straight from the pan with a generous pat of butter and a dusting of powdered sugar. Repeat until the batter is gone and everyone is happy.

BBQ Dutch Classic Summer Dessert Outdoor Poffertjes Cast iron Family 1 pack poffertjes mix 800 ml whole milk 2 eggs Butter (for greasing and serving) Powdered sugar (to taste) BBQ or kamado Cast-iron poffertjes pan Mixing bowl Whisk Squeeze bottle or spoon Fork or skewers Pastry brush or kitchen paper BBQ thermometer BBQ bbq Poffertjes Pan poffertjes-pan Poffertjes pans induction induction-small-pancakes-pan Pancake and Poffertjes Pans pancake-and-poffertjes-pans Cookinglife poffertjes pan cast iron Ø 24 cm – 15 cavities – without non-stick coating – suitable for all heat sources Cookinglife ["Poffertjespan"] OXO Good Grips Baking Brush Silicone Oxo Good Grips ["Bakkwast"] OXO Good Grips Dosing bottle / batter syringe 350 ml Oxo Good Grips ["Doseerfles"] Drunken Chocolate Banana met Licor 43 foodies-drunken-chocolate-banana-met-licor-43 Roman Candles: stuffed sausages with mozzarella and Serrano ham foodies-roman-candles-gevulde-worst-met-mozzarella-en-serrano-ham Sticky spareribs van de BBQ foodies-sticky-spareribs-van-de-bbq Carrot stamppot foodies-wortelstamppot

Recipe

Poffertjes on the BBQ

Poffertjes from the BBQ in a cast-iron poffertjes pan: golden brown, airy and with that delicious crispy edge you can only get outdoors. Just butter, powdered sugar and enjoyment.

Course	Dessert
Kitchen	Dutch
Servings	4 people

Preparation time

Preparation time	10 min
Stiffen up min.	5 min
Total	35 min

Equipment

BBQ or kamado
Cast-iron poffertjes pan
Mixing bowl
Whisk
Squeeze bottle or spoon
Fork or skewers
Pastry brush or kitchen paper
BBQ thermometer

Ingredients

1 pack poffertjes mix
800 ml whole milk
2 eggs
Butter (for greasing and serving)
Powdered sugar (to taste)

How to make poffertjes on the BBQ?

Preheat the BBQ or kamado to direct heat of about 180°C. Use a thermometer to keep a close eye on the temperature.
Make the batter: mix the poffertjes mix with 800 ml milk and 2 eggs until smooth and airy. Let the batter rest for 5 minutes so it evens out.
Place the cast-iron poffertjes pan on the BBQ grate and let it get very hot. This takes about 3 to 4 minutes. A well-heated pan is the key to crispy edges.
Generously grease the indentations with butter. Use a brush or a piece of kitchen paper with some butter. Be generous—cast iron needs it.
Fill the indentations three-quarters full with the batter. Use a squeeze bottle or a spoon for a neat filling without spills.
Cook the poffertjes until the bottoms are golden brown and the tops start to set, about 2 to 3 minutes. Then turn them over with a fork or skewer and cook another 1 to 2 minutes.
Serve the poffertjes straight from the pan with a generous pat of butter and a dusting of powdered sugar. Repeat until the batter is gone and everyone is happy.

Cooking mode Prevents your screen from going to sleep

A cast-iron poffertjes pan is the kind of purchase that will last you for years. It only gets better with use: the more you use it, the nicer the seasoned layer and the easier the poffertjes release. Proper care means hand-washing after use, patting dry and lightly oiling. Quality that proves itself, time and again.

Planning to cook more special things on the BBQ? A sturdy cast-iron pan is indispensable in your outdoor kitchen. Pair it with a reliable BBQ and you'll have everything you need for a wonderful afternoon outside, from poffertjes to grilled vegetables and everything in between.

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