Old Dutch Poffertjes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g wheat flour type 405
- 125 g buckwheat flour
- 1 egg (s)
- 250 ml milk, lukewarm
- 250 ml water
- 15 g fresh yeast or 7 dry yeast
- 50 g butter, melted
- some salt (if unsalted butter is used)
- some butter for brushing
- Icing sugar for sprinkling
Print Recipe
Pin Recipe Instructions
- A “Poffertjes pan” is required to bake poffertjes. Alternatively, you could use a blini pan or an ableskiver pan. These are all special pans for the corresponding baked goods.
- Dissolve the yeast in approx. 3 tablespoons of lukewarm milk. Mix the wheat flour and buckwheat flour.
- Put the flour, dissolved yeast, lukewarm milk and water in a bowl and use the hand mixer to create a smooth, liquid dough. Beat the egg and add to the dough together with the melted butter and salt - the dough must still be lukewarm.
- Cover the bowl with a wet cloth and let rise for about 30 minutes.
- Now heat the Poffertjes pan and grease it. Pour a little of the batter into each well. When the top looks almost dry, turn everything over.
- The poffertjes must be baked golden brown on each side.
- Poffertjes are eaten warm, brushed with a little butter and sprinkled with powdered sugar.
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