Poffertjes Dutch Tiny Pancakes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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 |
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 |
Directions:
1. Dissolve the yeast in a small portion of the milk.
2. Sieve all the flour with the salt, make a hole in the middle and pour in the yeast mixture.
3. Stir from the centre, slowly adding the remaining milk and later, the beaten egg and syrup.
4. Leave mix to rise for about three quarters of an hour in a warm place.
5. Heat the pan on high, butter each cup and pour in a small amount of the mix, filling it about half way.
6. Cook till the poffertjes are golden and dry on the bottom.
7. Turn them (with a small fork or toothpick) and cook the other side.
8. A poffertjes pan usually makes about a dozen, enough for one person.
9. Sprinkle generously with icing sugar and put a small lump of butter on top of the poffertjes.
10. Serve hot.
11. 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.
|
|