These fluffy little pancakes are delicious when served with a knob of butter and a sprinkling of icing sugar.
Course Breakfast, Dessert
Keyword Dutch pancakes, pancakes, poffertjes
Prep Time 15minutes
Cook Time 10minutes
Resting Time 1hour
Total Time 1hour25minutes
Author Sam Franklin
1cupplain all-purpose flour
1/3cupof butter melted
icing sugarto serve
In a small cup, mix the dried active yeast together with a little of the warm milk and put to one side.
Take a large bowl and sift together the plain flour and the buckwheat flour. Make a well in the centre of the flour and pour in the yeast mix, the egg and the rest of the lukewarm milk.
Whisk the ingredients until you get a smooth lump free batter.
Cover the mixture with a clean cloth and set aside in a warm place for about one hour and allow the mixture to rise.
Use some melted butter to grease the poffertjes pan (or griddle/frying pan) and allow it to heat up on a medium heat.
Once the pan is hot enough, fill each indentation with the batter.
Allow the batter to cook until it bubbles up and one side has turned brown then turn them over and allow to brown on the other side (If they are sticking allow a few moments more).
Transfer to a plate and serve with a small piece of butter and some icing sugar.
*Tips* You will need to work very quickly so it is best to start with a few at first to get the hang of how long they need to cook and to perfect your flipping technique. Make sure you re-grease the pan before each round of poffertjes.