Dutch poffertjes (mini pancakes)
International
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Ingredients
Servings:
4
- 125g Flour
- 125g Buckwheat Flour
- 2 Eggs
- 1 knob Butter
- 300ml Milk
- 10g Yeast
- 1tsp vanilla sugar
- To serve Butter
- To serve Icing Sugar
Instructions
- Mix the dry yeast with some of the luke warm milk en stir until dissolved.
- Place buckwheat and the flour together in a bowl and make a small circle in the middle. Add the yeast mixture into it. Add the milk and stir until you have a smooth batter.
- Add the eggs, salt and vanille sugar and stir through. Leave to stand and rise for about 45 minutes.
- Heat the poffertjespan and add a bit of butter into each hole. Fill halfway with batter and first bake one side until you can see the top dry out a little. Turn the poffertjes around with a small fork and bake the other side until cooked and golden brown.
- Serve the poffertjes with butter and icing sugar
