Poffertjes - Dutch Pancakes
Ingredients
- 7 grams dried active yeast
- 450 ml Shetland Farm Dairies milk
- 150 grams plain flour
- 150 grams buckwheat flour
- pinch of Shetland salt
- 2 free range Shetland eggs, beaten
- Shetland butter, for frying & serving
- Icing sugar, for serving
Method
In a small bowl, sprinkle the yeast over the milk, then stir to combine. Allow to sit until the yeast is frothy, 5-10 minutes.
Whisk the flours and Shetland sea salt together in a large bowl.
Add the frothy yeast, milk and egg to form a smooth batter.
Cover with a tea towel and allow to rest at room temperature until bubbly and puffed.
Place your frying pan over a medium low heat and brush with melted Shetland butter.
Drop the batter, one tablespoonful at a time, onto the greased pan.
Cook until the bottom of the pancake is golden and bubbles form on the top edges. The edges will be just set. Flip and cook the other side until golden.
Serve immediately with butter and powdered sugar.