Some prefer Frambozen lemonade.
To eat them is a duty; to see them cooked is a joy.

I have watched the cooks almost for hours.

The poffertjes are made by hundreds at once, in a tray indented with little hollows over a fire.

The cook is continually busy in twisting the little dabs of paste into the hollows and removing those that are ready.

The wafelen are baked in iron moulds (there is one in Jan Steen's "Oyster Feast") laid on a rack in the fire.