Poffertjes
Tiny yeasted pancakes of buckwheat and wheat flour, served with butter and icing sugar.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Dissolve the yeast and sugar in half the warm milk and let it foam for ten minutes.
Mix both flours with the salt, pour in the yeast liquid, the egg and the rest of the milk, and whisk smooth.
Cover and leave it an hour in the warm. The batter turns bubbly and roughly doubles.
Heat a poffertjes pan or an ordinary one, butter it and spoon batter into the hollows without stirring what is left in the bowl.
After a minute, when the edges set, turn them with a fork and give them forty seconds more.
Serve them hot with a knob of butter on top and a generous dusting of icing sugar.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Illustratedjc · CC BY-SA 4.0