Dutch Poffertjes (Mini Pancakes)

Ingredients

• 125 gWheat flour
• 125 gBuckwheat flour
• 2 pcsEgg
• 30 gButter
• 300 mlMilk
• 10 gYeast
• 4 gVanilla sugar
• 15 gPowdered sugar
• 1.5 gSalt

Instructions

1. 1

   Activate yeast

   • Put 50 ml of lukewarm milk into a small bowl, crumble in the fresh yeast (10 g) and stir until dissolved. Let sit 5–10 minutes until slightly frothy.
2. 2

   Mix batter

   • Combine buckwheat flour (125 g) and wheat flour (125 g) in a large bowl and make a well in the center.
   • Pour the yeast mixture into the well. Add the remaining lukewarm milk (250 ml) and melted butter (10 g) and stir until you have a smooth batter.
3. 3

   Finish batter and rest

   • Add eggs (2), salt (1.5 g) and vanilla sugar (1 tsp ≈ 4 g) to the batter and mix well.
   • Cover and leave to rise for about 45 minutes in a warm place.
4. 4

   Cook poffertjes

   • Heat a poffertjes pan (or a pan with small hollows). Put a little butter (approx. 5 g) in each hollow.
   • Fill each hollow halfway with batter. Cook the first side until the surface dries slightly and bubbles form, then turn with a small fork and cook until golden brown.
   • Keep finished poffertjes warm.
5. 5

   Serve

   • Brush the poffertjes with the remaining butter (about 15 g) and dust generously with icing sugar (15 g). Serve immediately.