Netherlands / Dessert
Poffertjes
Tiny yeasted pancakes of buckwheat and wheat flour, served with butter and icing sugar.
Ingredients
- Buckwheat flour125 g
- Plain flour125 g
- Warm milk400 ml
- Dried yeast7 g
- Egg1
- Sugar1 tbsp
- Butter80 g
- Icing sugarto taste
- Salt1 pinch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Dissolve the yeast and sugar in half the warm milk and let it foam for ten minutes.
Mix both flours with the salt, pour in the yeast liquid, the egg and the rest of the milk, and whisk smooth.
Cover and leave it an hour in the warm. The batter turns bubbly and roughly doubles.
Heat a poffertjes pan or an ordinary one, butter it and spoon batter into the hollows without stirring what is left in the bowl.
After a minute, when the edges set, turn them with a fork and give them forty seconds more.
Serve them hot with a knob of butter on top and a generous dusting of icing sugar.
