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LOCATION: Recipes >> Breads Pancakes >> Poffertjes 01

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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
icing (powdered) sugar

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 icing sugar and put a small lump of butter
on top of the poffertjes. Serve hot.

You will need a poffertjes pan. This was originally an enameled
cast iron (one handle) fry pan with about a dozen small depressions
covering the whole bottom of the pan.


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