Dutch poffertjes (mini pancakes)

Ingredients

• buckwheat flour50g
• all-purpose flour50g
• instant yeast.5 tsp
• sugar1 tbsp
• lukewarm milk125ml
• butter for cookingAs needed
• powdered sugar for dustingAs needed

Instructions

1. 1

   Step 1

   In a bowl, mix together buckwheat flour, all-purpose flour, yeast, and sugar.

2. 2

   Step 2

   Gradually whisk in lukewarm milk to form a smooth batter.

3. 3

   Step 3

   Cover the bowl and let the batter rest for about 1 hour until it's bubbly.

4. 4

   Step 4

   Heat a special poffertjes pan and grease the indentations with butter.

5. 5

   Step 5

   Pour a small amount of batter into each indentation.

6. 6

   Step 6

   Cook for about 1-2 minutes, then flip the poffertjes and cook the other side until golden brown.

7. 7

   Step 7

   Serve hot with a knob of butter and a dusting of powdered sugar.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Dutch poffertjes (mini pancakes) can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.