It is a typical recipe that I have studied in the Netherlands.
Poffertjes

Here is a lot tastier than pickled cabbage. It's one now! Small buckwheat pancakes are Poffertjes. It is soft and fluffy; sugar, butter and sip are usually served.

In operations, pannenkoeken is also that.

The Poffertjes are very similar with a few minor differences in preparation. Basically, Poffertjes look more like pancakes and crêpes like pannenkoeken (but a little thicker). You will find some savory and sweet combinations though poffertje are still pretty good.

Réalisation

  • Difficulté       Facile
  • Préparation       10 mn
  • Cuisson       15 mn
  • Repos       30 mn
  • Temps Total       55 mn

Ingrédients / pour 4 personnes :

  •       250 g wheat flour
  •       1 Egg
  •       250 ml of milk
  •       about 250 ml of water
  •       15 g fresh yeast (or 1 sachet of dry yeast)
  •       50 g butter
  •       salt (unless you use salted butter)

Préparation :

  • Melt the butter and warm the milk. Dissolve the yeast in 3 tablespoons of milk.
  • 2 Mix the flour, baking powder and milk.
  • 3 Add the water as you go. Adjust the amount of water to make a soft dough that will hold with a spoon.
  • 4 Add salt, butter and Egg and stir well.
  • 5 Cover with a damp cloth and leave the dough to rest for at least 30 minutes in a warm place (near a radiator or in an oven preheated to 50°C).
  • To finish
  • On a pancake pan, place small balls of dough (about a tablespoon for a ball), The cooking is the same as for pancakes. The Poffertjes must be well browned.


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