Poffertges

Ingredients

• a cup of milk
• four tablespoons of butter
• a cup of flour
• three eggs
• two tablespoons of sugar

Method

1. 1

   Scald a cup of milk with four tablespoons of butter.

2. 2

   Stir in slowly a cup of flour and cook until the dough leaves the sides of the saucepan.

3. 3

   Cool a little and beat in, one by one, three eggs and two tablespoons of sugar, beating very hard.

4. 4

   Drop teaspoons of the batter into deep hot fat, cooking a few at a time, until golden brown.

5. 5

   Drain, pile on a hot dish and cover with a thick fruit syrup.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 68. The excerpt below is the record exactly as published.

POFFERTGES— DUTCH Scald a cup of milk with four tablespoons of butter. Stir in slowly a cup of flour and cook until the dough leaves the sides of the saucepan. Cool a little and beat in, one by one, three eggs and two tablespoons of sugar

Cook this with the app: pantry check, scaling, and the assistant.