Poffertjes on the BBQ

Ingredients

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

Instructions

1. 1

   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.