Poffertjes

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

In operations, pannenkoeken is also that.

The are very similar with a few minor differences in preparation. Basically, 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
•       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 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 must be well browned.