Dutch poffertjes (mini pancakes)
Light, yeasted buckwheat and flour mini pancakes cooked in a poffertjes pan, finished with butter and icing sugar.
Pasos
- 1
Mix the dry yeast with some lukewarm milk and stir until dissolved.
- 2
Place buckwheat flour and flour 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.
- 3
Add the eggs, salt and vanilla sugar and stir through. Leave to stand and rise for about 45 minutes.
- 4
Heat the poffertjes pan 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.
- 5
Serve the poffertjes with butter and icing sugar.
