Ingredients:
- 250 grams flour (regular, or 125 gram regular flour + 75 gram buckwheat flour + 50 gram rice flour)
- 3 dl lukewarm milk
- 10 grams active dry yeast (about 1½ pouches)
- 2 eggs
- 5 grams salt
- butter
- poffertjes griddle (thick, heavy, round, cast iron griddle with many 5 cm (2 inch) diameter dimples)
- powdered sugar
- mix half of the milk with the flour, yeast, salt and the eggs into a smooth batter
- while stirring, mix in the rest of the milk
- cover the bowl with a damp cloth or with plastic kitchen foil, and put it at a warm spot
- let the batter rise for 1 hour
- grease the hot poffertjes griddle
- quickly fill each of the dimples half way with batter
- turn each poffertje over with a small fork as soon as they batter is dry on top, and bake until bottom is also golden brown
- serve each batch of poffertjes on a plate, let some butter melt on top of them and dust with powdered sugar
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