Poffertjes
1 hour 25 minutes
Poffertjes are often referred to as "miniature Dutch pancakes" and at Swaffels this is what we prefer to call them. A purist may want to take issue with this because Poffertjes and pancakes have little in common other than that they share a common ancestry.
9 people made this
Ingredients
Serves: 4
- 125 grams of plain flour
- 125 grams of buckwheat flour
- 1 large egg
- 250 ml of full cream milk
- 150 ml of water
- 15 grams of fresh yeast
- 50 grams of melted butter
- Salt (if butter is unsalted)
Directions
Preparation:15min ›
Cook:10min ›
Extra time:1hour rising ›
Ready in:1hour25min
- You will need a special poffertjes pan with 3 cm dimples in it. (If you don't have one yet go to swaffels.com and we will post one out.)
- Dissolve the yeast in 3 tablespoons lukewarm milk.
- Mix the plain and buckwheat flour.
- Add the milk and yeast.
- Make a smooth batter (you can use the water to thin the batter as it should be runny - but not too runny).
- Stir through the salt, melted butter and the egg.
- Cover the batter with a cloth and let the yeast go to work for about an hour. Place your bowl in a sunny position to help the yeast do its work and make sure your bowl is big enough to avoid a spill-over!
- Heat your poffertjes pan and grease it with a bit of butter with a cooking brush.
- Pour your batter quickly into each hole. This is the easiest in a squeeze bottle or a jug.
- Turn your mini pancake with a fork and/or skewer once the top is starting to dry a bit.
- Leave for another 1 minute until golden brown and simply plate them.
Tip
Eat the mini pancakes hot! Traditionally, you add a lump of butter and burry the pancakes in icing sugar. Alternatively, you can serve your mini pancakes with caramel, chocolate or strawberry sauce or just get creative.
