Fluffy Dutch Poffertjes
Pillow-soft mini yeast pancakes served steaming hot with melting butter and snowy icing sugar.
Ingredients
125g plain flour1.5kg
125g buckwheat flour500g
2 large free-range eggs6 pack
40g butter, melted plus extra to serve250g
300ml whole milk, lukewarm1L
10g dried active yeast56g
1 tsp vanilla sugar or extract38ml
30g icing sugar, to serve500g
Method
- Mix the dry yeast with some of the luke warm milk en stir until dissolved.
- Place buckwheat and the flour together 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.
- Add the eggs, salt and vanille sugar and stir through. Leave to stand and rise for about 45 minutes.
- Heat the poffertjespan 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.
- Serve the poffertjes with butter and icing sugar
Cost to cook
4
serves 4 ·
Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £2.11 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£8.09 est. · serves 4