Poffertjes! [street food Friday]
Serves: 30-40 poffertjes
  • 1 cup (150g) plain flour
  • 1 cup (150g) buckwheat flour
  • 2 tbsp sugar
  • pinch of salt
  • 1 tsp dried yeast
  • 1 + ½ cups (375ml) milk
  • 2 eggs
  • 1 tsp vanilla bean paste (or extract)
  • 2oz (50g) butter, melted
  • Extra butter, powdered sugar, whipped cream, lemon, strawberries or whatever else you want, to serve.
  1. Place the flours, sugar, salt and yeast into a large mixing bowl and make a well in the centre.
  2. In a separate pitcher, whisk together the milk, eggs and vanilla, and then gradually whisk those into the dry ingredients, aiming for no lumps, but not worrying if there are some.
  3. Cover the bowl with plastic and place in a warm spot for about an hour (or overnight in the fridge) after which the mixture should have increased a little in volume, and look kind of frothy and bubbly but not overly so.
  4. Heat a poffertje pan over a medium heat, and brush with some of the melted butter.
  5. Pour the remaining butter into the batter and stir through, but don't scrape out the melted butter too much - leave some for re-buttering the pan as you go.
  6. Place about 1 tbsp of mixture into each indent in the preheated pan and wait until the edges look set, and bubbles start to appear on the surface (as for regular pancakes), then take a fork or a chopstick, and hook it into one edge of the poffertje, before quickly flipping it over 180 into the pan. This takes a little practice, but you have plenty of batter, so just keep trying until you find a method that works for you.
  7. Continue until all the batter is used up, re-buttering the pan occasionally.
  8. Serve the pancakes with whatever toppings you like!
Recipe by The Sugar Hit at http://www.thesugarhit.com/2016/03/poffertjes-street-food.html