 Poffertjes
Ingredients
125 grams (4 1/2 oz) flour
125 grams buckwheat flour
300 mls (1/2 pint) lukewarm milk
1 egg
10 grams (2 teaspoons) dried yeast
2 tablespoons corn or golden syrup (optional)
pinch salt
75 grams (2 1/2 oz) melted butter
powdered sugar
You can also use ready-to-use-mixes, which are available at our website!
Preparation
Dissolve the yeast in a small portion of the milk.
Sieve all the flour with the salt, make a hole in the middle and pour in the yeast mixture.
Stir from the centre, slowly adding the remaining milk and later, the beaten egg and syrup.
Leave mix to rise for about three quarters of an hour in a warm place.
Heat the pan on high, butter each cup and pour in a small amount of the mix, filling it about half way.
Cook till the poffertjes are golden and dry on the bottom.
Turn them (with a small fork or toothpick) and cook the other side.
A poffertjes pan usually makes about a dozen, enough for one person.
Sprinkle generously with powdered sugar and put a small lump of butter on top of the poffertjes.
Serve hot.
You will need a poffertjes pan to bake your poffertjes.
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Recipe © The Holland Ring
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