Dutch poffertjes (mini pancakes)
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…
- Prep
- 19 min
- Cook
- 45 min
- Total
- 1 hr 4 min
- Servings
- 4
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Mix the dry yeast with some
Mix the dry yeast with some of the luke warm milk en stir until dissolved.
Place buckwheat and the flour together
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
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
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
Serve the poffertjes with butter and icing sugar
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 5 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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