Poffertjes with Parmigiano Reggiano and cabanossi - Netherlands

Desserta few minutes24 months


70 g plain flour

50 g butter, melted

3 small eggs

5 tbsp grated Parmigiano Reggiano

3-4 cabanossi (dried smoked sausage)

a few tbsp milk

1 tsp instant yeast


brown sugar to taste

dutch sugar syrup (stroop)

salt and pepper


Heat a frying pan with the chopped cabanossi sprinkled with sugar. Cook until they caramelize. In a bowl, sift the flour and baking powder; add one egg at a time, butter, Parmigiano Reggiano, the cabanossi, the chives and one tablespoon of milk at a time until the mixture is smooth, but not too liquid. Season the mixture with salt and pepper. Allow it to rest for ten minutes. Heat a pan and pour in the pancake batter. Cook on both sides until golden brown. Serve with sugar syrup.

Recipe by Martina Severini

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