Poffertjes Dutch Tiny Pancakes
From peetabear 15 years ago
- - to make
- Serves 0
this is and Old Dutch recipe... I will see if my Mother remembers these... the pancakes need a special pan.... the recipe, photos and the brief description is from the Old Dutch Ring
Ingredients
- 125 grams (4 1/2 oz) flour shopping list
- 125 grams buckwheat flour shopping list
- 300 mls (1/2 pint) lukewarm milk shopping list
- 1 egg shopping list
- 10 grams (2 teaspoons) dried yeast shopping list
- 2 tablespoons corn or golden syrup (optional) shopping list
- pinch salt shopping list
- 75 grams (2 1/2 oz) melted butter shopping list
- icing (powdered) sugar shopping list
How to make it
- 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.
the special pan
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