Dutch poffertjes (mini pancakes)
Category: Breakfast
Area: Dutch
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
Ingredients
Flour
125g
Buckwheat Flour
125g
Eggs
2
Butter
1 knob
Milk
300ml
Yeast
10g
vanilla sugar
1tsp
Butter
To serve
Icing Sugar
To serve