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Dutch Mini Pancakes

Dutch Mini Pancakes


  • 125 grams of wheat flour
  • 125 grams of buckwheat flour
  • Ca. 3 dl lukewarm milk
  • 1 egg
  • 10 grams of yeast
  • 2 tablespoons kitchen syrup
  • Pinch of salt
  • 80 grams of melted butter
  • Powdered sugar


Step 1: Sift the two types of flour together, make a well in the center and pour a small portion of the lukewarm milk in which the yeast is dissolved.

Step 2: Sprinkle the salt around the outer edge of the flour and start stirring from the center and make a batter.

Step 3: Slowly add the remaining milk, the beaten egg and the syrup and let the batter travel for 45 minutes in a warm place.

Step 4: Put some butter in the poffertjes pan, fill them with half of the batter and let the poffertjes light brown and let the top dry.

Step 5: Turn them over, bake them on the other side and serve with a knob of butter and powdered sugar


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