Title: Poffertjes
Categories: Pancake
Yield: 1 Servings

125	g	Plain flour
125	g	Buckwheat flour
300	ml	Lukewarm milk,
1		Egg,
10	g	Dried yeast,
2	tb	Corn or golden syrup
1	pn	Salt
75	g	Melted butter
		Icing (powdered) sugar

Poffertjes, (the j is pronounces as an i) and I think it means Puffers. I adapted the following from a recipe I found on the web a while ago (sorry, I didn't note the address!)

You will need a so called 'poffertjes' pan. This was originally an enameled cast iron (one handle) fry pan with about a dozen small depressions covering the whole bottom of the pan. You may have to improvise, using a 'patty pan' or similar. Make sure that the poffertjes do not burn as a baking dish has lighter/thinner base.

Dissolve the yeast in a small portion of the milk. Sieve all the flour with the salt, make a hole in the middle and pour in the yeast mixture. Stir from the centre, slowly adding the remaining milk and later, the beaten egg and syrup. Leave mix to rise for about three quarters of an hour in a warm place. Heat the pan on high, butter each cup and pour in a small amount of the mix, filling it about half way. Cook till the poffertjes are golden and dry on the bottom. Turn them (with a small fork or toothpick) and cook the other side. A poffertjes pan usually makes about a dozen, enough for one person (unless a poffertjes fanatic...). Sprinkle generously with icing sugar and put a small lump of butter on top of the poffertjes. Serve hot.

Ashley

From: Ashley Date: 27 Oct 97 Rec.Food.Recipes Ä

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