Ingredients
-
2 1/4 tsp Dried Active YeastActive dry yeast (7g)
-
1 1/2 cups Whole MilkLukewarm (40-46C)
-
1 cup Buckwheat Flouror Plain Flour
-
3/4 cup Plain Flour
-
2 tbsp Granulated Sugar
-
1/4 tsp Salt
-
1 Egglarge
-
Butterfor cooking
-
For Serving
-
Butter
-
Icing Sugar
Directions
Poffertjes are little Dutch pancake puffs popular at street food stalls. They are different to British pancakes as they are yeast based and they are made in a special Poffertjespan which gives them their shapes. The batter is cooked on each side until golden and they are served warm from the pan with a few dots of butter and a sprinkingly of powdered sugar. Everyone was delighted with these for breakfast this morning! We served them with some fresh strawberries. My son tried them with orange marmalade which was a thumbs up and my daughter had them with honey. Thank you Tara’s multicultural table for the recipe – these are a keeper.
Steps
|
1
Done
|
In a small bowl, sprinkle the yeast over the milk, then stir to combine. Allow to sit until the yeast is frothy, 5-10 minutes. |
|
2
Done
|
In a large bowl, whisk together the flour, sugar, and salt. Mix in the frothy yeast with milk and egg to form a smooth batter. Cover with plastic or a towel and allow to rest at room temperature until bubbly and puffed, about 1 hour. |
|
3
Done
|
Place the poffertjes pan over medium low heat and brush each of the cavities with melted butter. |
|
4
Done
|
Transfer the risen batter to a piping bag or large ziplock bag with a small edge of the corner snipped off. Pipe a small amount of batter, about 1 tablespoon (15 milliliters), into each of the greased cavities of the heated pan. |
|
5
Done
|
Cook until the bottom is golden and bubbles form on the top with the edges just set. Flip to cook the other side until golden. Adjust heat between medium and low as needed. Remove to serving dish and repeat with remaining batter, greasing the cavities as needed. |
|
6
Done
|
Serve immediately with butter and powdered sugar. |
