Poffertjes!

I have been correctly identified as a foodie and lover of Poffertjes, which is why I received the perfect gift: A Poffertjes pan. One could say I have almost acquired all skills necessary to pass the Dutch immigration test. These delicious mini pancakes are a perfect weekend brunch companion and they are so easy to make!

Note: For this recipe you need a Poffertjes pan :)

Ingredients (~30 Poffertjes)

• 150g Flour

• 100g Buckwheat Flour

• Pinch of Salt

• 1/2 tsp Sugar

• 7g Dry Yeast (you need to figure this amount out for yourself a bit, might be too much or too little - practice makes perfect)

• 400ml lukewarm Milk

• 1 Egg

• Some Butter

• Powdered Sugar

Method:

1. In a large bowl, combine the two types of flour, salt and sugar. Form a small well in the centre and add the yeast into it. Slowly stir in the lukewarm milk until the batter is smooth and lump-free. Add the egg and, again, stir until no lumps are left. Leave the batter to rest at room-temperature for about 1 hour.

2. To portion the Poffertjes into the pan, it is easiest to transfer the batter to a "ketchup-bottle" (of course a clean one...). Heat the Poffertjes pan to high heat and brush with butter. Pour some Poffertjes batter into each hole in the pan and slightly reduce the heat. Flip the pancake once bubbles appear on the upper side.

3. Serve hot with some butter and powdered sugar :D