Dutch poffertjes — fluffy, bite-sized buckwheat pancakes cooked in a special dimpled pan, served warm with a knob of butter and a snowfall of icing sugar.
- 125g Flour
- 125g Buckwheat Flour
- 2 Eggs
- 300ml Milk
- 10g Yeast
- 1tsp Vanilla Sugar
- To serve Butter
- To serve Icing Sugar
Video
Preparation
- Mix the dried yeast with some of the lukewarm milk and stir until dissolved.
- Put the buckwheat flour and plain flour in a bowl, make a small well in the middle, and add the yeast mixture. Add the milk and stir to a smooth batter.
- Add the eggs, salt and vanilla sugar and stir through, then leave to rise for about 45 minutes.
- Heat a poffertjes pan and add a little butter to each hole. Fill each halfway with batter and cook until the tops dry out a little, then turn with a small fork and cook the other side until golden brown.
- Serve with butter and icing sugar.
