Poffertjes - Mini Dutch Pancakes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 100
- 120 g 100% hydration sourdough starter (i used white f
- 120 g plain white flour
- 120 g buckwheat flour
- 300 ml milk
- 2 large or 3 small eggs lightly beaten
- 6 g (1 teaspoon) salt
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 mini pancake (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
In a bowl mix white and buckwheat flour Add refreshed active starter and milk Mix to a smooth batter Cover and leave in a warm spot until fine bubbles start to appear Add salt and eggs, mixing lightly through the batter Leave a further one to two hours or overnight in the fridge Heat the poffertjes pan well on medium heat Pour the batter into a squeeze bottle or a jug Grease the pan with a little butter then pour the pancake batter into each indentation to the rim Bake the poffertjes for a few minutes until bubbles appear on the top Using a toothpick, bamboo skewer or a fork, flip the pancakes on the other side and bake a further minute or two Repeat with the remaining batter Serve warm dusted with icing sugar and melted butter, maple syrup, fruit or toppings of your choice.
