Ingredients
Equipment
Method
Making the Batter
- Pour 50ml (1.7oz) of milk into a small container, and add the yeast.
- Sift together in a mixing bowl the all-purpose flour, and the buckwheat flour
- Add sugar to the flour mixture
- Add a pinch of salt to the flour mixture
- Mix to combine all the dry ingredients.
- Time to add the wet ingredients. Mix the milk with yeast mixture through
- Add half of the remaining milk to the bowl
- Lightly beat the eggs, and add them to the bowl with everything else
- Mix very well, until fully combined
- Add the remaining milk and the melted butter.
- Mix it through thoroughly, until fully combined. Let it sit for 1 hour
- After an hour, heat the poffertjes pan on medium heat
- Put the batter in the squeeze bottle, and make sure the tip is not cut too large.
- Squeeze the batter into the little divots quickly, and let it cook until the top is bubbly, and just starts to set. This should take 1 to 2 minutes.
- Flip the poffertjes in the pan quickly, and cook them for another minute. Repeat this for the rest of the batter.
Plating
- Traditionally, a single serving is 12 poffertjes, served with some powdered sugar sprinkled on top, and a pat of butter on the plate.You can, of course, add anything you like: Nutella, Strawberry Jam, Maple Syrup, or Whipped Cream
Nutrition
Video
How to Make Poffertjes: Bite-Sized Dutch Pancake Recipe
https://youtu.be/u2dmdt8d8Ko
