Monday, 28 July 2008

Poffertjes - Dutch pancake balls

They're fluffier than American pancakes because of the yeast. Originally they were cooked in a special pan which makes them turn out like balls. They're served with lots of icing/powdered sugar.


200 g plain flour
7g (1 pack) yeast
1/2 tsp salt
1 tbsp sugar
2 eggs, beaten lightly
500ml (warm) milk
25 g melted butter

Put the flour in a bowl with the yeast.
Slowly pour the milk in, whisking as you pour.
Add the lightly beaten eggs, mix well.
Cover with kitchen towel or cling film for 30 minutes to 45minutes in a warm place.
Mix in the melted butter while you're heating up the pan.
Cook the batter until it's brown then flip it over to cook the other side.
Serve with lots of icing sugar

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