Poffertjes recipe

Tiny puffed yeast pancakes made with half buckwheat flour, flipped with a fork in a dimpled pan and served with a knob of butter and powdered sugar.

1 hour and 30 minuteseasy9 ingredients

Ingredients

• 150 g buckwheat flour
• 150 g all-purpose flour
• 450 ml milk
• 2 eggs
• 7 g dry yeast
• 1 tbsp sugar
• 1 pinch salt
• 75 g butter
• 30 g powdered sugar

How to make Poffertjes

1. Warm 450 ml milk until lukewarm and stir 30 g dry yeast and 1 tbsp sugar into a little of it.
2. Mix 150 g buckwheat flour, 150 g all-purpose flour and a pinch of salt; add 2 eggs and part of the milk and whisk until smooth, then whisk in the yeast mixture, the rest of the milk and 75 g melted butter.
3. Cover and leave the batter to rise in a warm place for 1 hour, then stir it down.
4. Heat a poffertjes pan over medium-high heat and grease each hollow with a little butter.
5. Fill the hollows with batter (a squeeze bottle makes it easy) and cook for 1 to 2 minutes, until the underside is browned and the top is starting to set.
6. Turn each one with a fork while the top is still slightly runny so it puffs up round, and cook about 1 minute more.
7. Serve 10 to 12 per plate with a knob of butter in the middle and a generous dusting of powdered sugar.

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