ChefBookBreakfast · Dutch
Dutch poffertjes (mini pancakes)
Traditional Dutch mini pancakes made with a mixture of buckwheat and wheat flour, leavened with yeast for a light and fluffy texture, typically served with butter and icing sugar.
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- Prep
- 55 min
- Cook
- 15 min
- Total
- 70 min
- Serves
- 4
- Level
- Medium
Method
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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
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