Dutch Poffertjes (Mini Pancakes)

Airy tiny pancakes made from a blend of wheat and buckwheat flour — a classic Dutch delicacy. Served hot with butter and powdered sugar, they melt in your mouth from the very first bite.

Ingredients

• 125 g Wheat flour
• 125 g Buckwheat flour
• 2 pcs Eggs
• 300 ml Milk
• 10 g Dry yeast
• 1 tsp Vanilla sugar
• 1 pinch Salt
• 50 g Butter
• 100 g Powdered sugar

Instructions

1. Dissolve the dry yeast in a small amount of warm milk and stir until completely dissolved.
2. Mix the buckwheat and wheat flour in a large bowl, make a small well in the center. Pour the yeast mixture into it and add the remaining milk. Stir until you obtain a smooth, homogeneous batter.
3. Add the eggs, a pinch of salt, and vanilla sugar, mix well. Cover the bowl and let the batter rise in a warm place for approximately 45 minutes until it has increased in volume.
4. Heat a special poffertjes pan (poffertjespan) and place a small piece of butter in each cavity. Fill the cavities with batter about halfway and fry the first side until the top begins to dry.
5. Carefully flip each pancake with a small fork and fry the second side until golden brown and completely cooked through.
6. Serve the poffertjes hot, generously sprinkled with powdered sugar and topped with a piece of butter on each portion.