Shopping list
100g plain flour
100g buckwheat flour
50g melted butter
1 free range organic egg
5g dried yeast
400 ml lukewarm milk
½ teaspoon salt
1 tablespoon treacle
How to make real Dutch Poffertjes
Sieve the flour into the mixing bowl.
Sieve the buckwheat flour in too.
Make a well in the middle.
Get the melted butter.
Pour in the well, sprinkle the yeast on the flour.
Add the egg too.
Pour in half the milk.
Whisk until all is well combined.
Add the other half of the milk.
And the treacle too.
And the salt as well.
Beat all until combined again.
Place a warm, hot towel on top.
Allow the batter to rise for 45 minutes.
How to bake Poffertjes
Allow the cast iron pan to become very hot but bake on medium heat
Grease the pan well.
Spoon the batter into the holes.
Turn the poffertjes when they set on top
Start with turning where you started with pouring and work fast.
Serve the Poffertjes with a knob of butter then sieve icing sugar on top.