Poffertjes (Dutch mini pancakes)
- 400ml milk
- 15 g fresh yeast or 7 g dried yeast
- 200 g flour
- 100 g buckwheat flour
- Pinch of salt
- 1 egg
Note: if you don’t have a poffertjes pan, increase the milk by 350ml and fry small pancakes with 1-2 tablespoons of batter!
- Warm the milk until lukewarm. Crumble/sprinkle the yeast into a small bowl, add a splash of milk and mix until smooth Then mix the yeast with a bit of warm milk in a small bowl, stirring till it dissolves.
- In a bowl, beat the flours, salt, yeast mixture, egg and the remaining warm milk with a whisk to a smooth batter. Whisk well to remove any lumps. Place a teatowel over the bowl and place in warm place for an hour to rise. It should look bubbly and have increased in quantity.
- Using a whisk, stir well to combine and prepare to pour into the poffertjes bottle.
- Place a funnel in the mouth of the bottle and pour the poffertjes batter in. You may need a skewer to help the batter go in, since the dough is wholegrain and may have small lumps.
- Heat your poffertjes pan and when hot, lightly grease. Then gently squirt some mixture into each hole, filling them about three-quarters of the way full. They should puff up quite nicely. After a few minutes, gently loosen them and flip over, when the underside is golden.
- Enjoy them with some icing sugar or maple syrup over the top – in fact all the traditional pancake accompaniments go very well with poffertjes.