Last but by no means least my favourite discovery from the trip to Amsterdam. Poffertjes are little yeasted pancakes, traditionally made with buckwheat flour and served with a variety of toppings. My personal favourite – nutella and icing sugar. However, they are also delicious served with fruit and ice-cream, the freshness of the strawberries cutting through the pancakes.
Thankfully these little beauties very easy to make, and so I can now have them whenever I want. Dangerous, but good. If you don’t have a poffertjes pan (as I’m sure most people don’t!) either use a heavy-bottomed frying pan or the bottom of a mini muffin tin on top of the hob – not ideal, but it will work.
- 1 cup of milk, warmed
- 3/4 tsp dried active yeast
- 2 cups plain flour
- 2 eggs
- a pinch of salt
- Icing sugar and ice cream, to serve.
Add the yeast to the warm milk and leave to prove. Mix the flour and eggs together until smooth, and gradually add the milk, beating in until smooth. Add in the salt and leave for 45 minutes to rise.
Heat your pan and lightly grease with butter. Pour a small amount of the mixture into each hole, and cook until the sides are crispy and bubbles form around the side of the mixture. Flip over using a fork or a skewer, and cook for another 30 seconds. Serve hot, sprinkled with icing sugar and ice cream.