Dutch poffertjes (mini pancakes)

Name: Dutch poffertjes (mini pancakes)
Yield: 3
Cuisine: Holandesa
Ingredients: 125 g Wheat flour; 300 ml Milk; Butter; 2 Egg; Icing Sugar; 1 teaspoon vanilla sugar; 10 g Yeast; 125 g Buckwheat Flour

Fácil

Contains allergens

Cereales con glutenLecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein17 %18 g
Carbs66 %69 g
Fat17 %8 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	416 kcal	188 kcal
Protein	18 g	8.1 g
Carbs	69 g	31.2 g
Fat	8 g	3.6 g

One serving is about 221 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty28/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Dutch

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Breakfast - Netherlands

Ingredients

125 g Wheat flour
300 ml Milk
Butter (To serve)
2 Egg
Icing Sugar (To serve)
1 teaspoon vanilla sugar
10 g Yeast
125 g Buckwheat Flour

Instructions

Mix the dry yeast with some of the luke warm milk en stir until dissolved.
Place buckwheat and the flour together in a bowl and make a small circle in the middle. Add the yeast mixture into it. Add the milk and stir until you have a smooth batter.
Add the eggs, salt and vanille sugar and stir through. Leave to stand and rise for about 45 minutes.
Heat the poffertjespan and add a bit of butter into each hole. Fill halfway with batter and first bake one side until you can see the top dry out a little. Turn the poffertjes around with a small fork and bake the other side until cooked and golden brown.
Serve the poffertjes with butter and icing sugar