Poffertjes (mini Dutch pancakes)
Ingredients
Instructions
- 250 g Fluid flour
- 50g Butter
- 25 cl Milk
- 1 pinch Salt
- 1 egg
- 10 cl Water
- 15 g Fresh baker's yeast
- Sunflower oil (a little)
- Melt the butter in the milk in the microwave for about 1 minute 30.
- For a little lukewarm milk into a cup and dilute the fresh yeast.
- Forr the yeast into the milk.
- Add the flour and salt and mix with a whisk.
- Then add 5 to 10 cl of water, the batter should coat the spoon (consistency of pancake batter but thick).
- Add the previously beaten egg and mix.
- Film and leave to rest for an hour at room temperature (or near a radiator).
- Cooking: Heat the pan over medium heat, oiling it.
- Arrange the pasta with a teaspoon to form mini pancakes if you don't have a poffertje pan.
- Flip, pancakes should be golden brown. For each batch oil the pan again.
Poffertjes (mini Dutch pancakes)
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