Dutch poffertjes (mini pancakes)
Indulge in the delightful Dutch poffertjes—tiny, fluffy pancakes that make for a perfect breakfast treat.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Breakfast, Dutch, Vegetarian, Nut-Free
Ingredients
- 125 g flour
- 125 g buckwheat flour
- 2 pcs eggs
- 1 tbsp butter
- 300 ml milk
- 10 g yeast
- 1 tsp vanilla sugar
- 1 g butter
- 1 g icing sugar
Instructions
- Combine the dry yeast with a portion of the lukewarm milk and mix until it dissolves.
- In a bowl, combine the buckwheat and flour.
- Create a small well in the center of the flour blend.
- Pour the yeast mixture into the well.
- Incorporate the remaining milk and mix until the batter is smooth.
- Add the eggs, salt, and vanilla sugar to the batter.
- Blend the eggs, salt, and vanilla sugar into the batter.
- Allow the batter to rest and rise for approximately 45 minutes.
- Preheat the poffertjespan.
- Place a small amount of butter in each cavity of the poffertjespan.
- Fill each cavity halfway with the batter.
- Cook one side of the poffertjes until the top begins to dry slightly.
- Use a small fork to flip the poffertjes.
- Cook the other side until it is fully cooked and turns golden brown.
- Serve the poffertjes accompanied by butter and powdered sugar.