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Dutch poffertjes (mini pancakes)
Ingredients
- 125g Flour
- 125g Buckwheat Flour
- 2 Eggs
- 1 knob Butter
- 300ml Milk
- 10g Yeast
- 1tsp vanilla sugar
- To serve Butter
- To serve Icing Sugar
Instructions
- 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 the milk and stir until you have a smooth batter.
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 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