Poffert (thick raisin cake)
Cake of milk, yeast, flour, egg, currants, raisins, apples and syrup.
Heat the milk in a saucepan until lukewarm. Pour half into a bowl and add the yeast. Let stand for 5 minutes.
Sieve the flour. Put in a mixing bowl with the salt, make a well and break the egg above it.
Pour in the yeast mixture and the rest of the milk.
Stir until smooth. Cover with a damp tea towel and let rise in a warm place for 1 hour.
Scoop the currants and raisins through the batter. Heat the oil in a frying pan with non-stick coating.
Spoon the batter, put the lid on the pan and let it cook over low heat for 40 minutes.
Turn with a plate and bake for another 13 minutes on low heat until the other side is nicely browned.
Cut the apples into segments. Heat the butter in a frying pan and fry the apple for 5 minutes. Add the syrup and cook for another 2 minutes.
Serve the poffert warm, lukewarm or cold with the apples.
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