A breakfast dish from the Dutch kitchen.
Ingredients
- 125g Flour
- 125g Buckwheat Flour
- 2 Eggs
- 1 knob Butter
- 300ml Milk
- 10g Yeast
- 1tsp vanilla sugar
- To serve Butter
- To serve Icing Sugar
Method
- Mix the dry yeast with some of the luke warm milk en stir until dissolved. Place buckwheat and the flour together in a bowl and make a small circle in the middle. Add the yeast mixture into it. Add the milk and stir until you have a smooth batter. Add the eggs, salt and vanille sugar and stir through. Leave to stand and rise for about 45 minutes. Heat the poffertjespan and add a bit of butter into each hole. Fill halfway with batter and first bake one side until you can see the top dry out a little. Turn the poffertjes around with a small fork and bake the other side until cooked and golden brown. Serve the poffertjes with butter and icing sugar
Source
This recipe is adapted from TheMealDB (id 53379), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=gK1b5gymAUY.
Original source noted by the contributor: https://insimoneskitchen.com/old-dutch-poffertjes/#recipe.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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