Dutch poffertjes (mini pancakes)

Breakfast · Netherlands classic.

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

Method

1. Mix together — Mix the dry yeast with some of the luke warm milk en stir until dissolved.
2. Heat the pan — Place buckwheat and the flour together in a bowl and make a small circle in the middle.
3. Mix together — Add the yeast mixture into it. Add the milk and stir until you have a smooth batter.
4. Stir — Add the eggs, salt and vanille sugar and stir through.
5. Continue cooking — Leave to stand and rise for about 45 minutes.
6. Heat the pan — Heat the poffertjespan and add a bit of butter into each hole.
7. Bake — Fill halfway with batter and first bake one side until you can see the top dry out a little.
8. Bake — Turn the poffertjes around with a small fork and bake the other side until cooked and golden brown.
9. Serve — Serve the poffertjes with butter and icing sugar

More Netherlands recipes

• Apple cake
• Apple Potato Mash (Hete bliksem)
• Bitterballen (Dutch meatballs)
• Boterkoek (Dutch Butter Cake)
• Dutch Apple Pie
• Dutch Spiced Breakfast Cake (Ontbijtkoek)