RECIPE

Poffertjes (Dutch treat)

Om poffertjes te bakken heb je een speciale poffertjespan nodig, een pan met kuiltjes erin met een doorsnede van ongeveer 3 cm. Eventueel kunnen ze ook in een deense aebleskiverpan gebakken worden.

Author:(Oud-)Hollandse specialiteiten
Category:Breakfast
Cuisine:Dutch
Rating:
 (2)

Ingredients

Yeast
30 ml milk, luke warm
15 g active dry baker's yeast
Dough
125 g unbleached white flour
125 g buckwheat flour
225 ml milk, luke warm
225 ml water, luke warm
egg
50 g butter, melted but not hot
5 g salt (if using salt-free butter)

Instructions

Yeast
  1. : Dissolve the yeast in 30 ml luke warm milk, and set aside until it bubbles.
Dough
  1. : Mix the flour, buckwheat flour, milk and water. It should should be fluid, but not drip through a fork. Add the salt, melted butter and egg. Mix in the activated yeast. Cover and put aside until doubled in size, about 30 minutes.
  2. Put the dough in a plastic squeeze bottle with wide sprout. Heat the poffertjespan at a high setting on the stove. Add a little bit of vegetable oil in each indentation. Quickly fill each with dough. Once the top dries up, turn them so both sides get brown..
  3. Serve hot, with butter and powdered sugar.