Otherwise known as poffertjes, in Holland these baby
pancake puffs are traditionally served with melted butter and sieved powdered
sugar. Perfect for Sunday brunch, a lazy lunch or dessert.
1 level tsp. instant yeast
1 tbsp. milk
1 cup buckwheat flour (100 g)
1 cup flour (100 g)
1 tsp. sugar
1/2 tsp. salt
1 1/4 cups warm milk (250 ml)
1 tbsp. butter
Whipped cream and powdered sugar to serve
METHOD 1. In a small bowl, dissolve the yeast in the milk. In a separate bowl,
combine the buckwheat flour, flour, eggs, yeast, sugar, salt and half the milk.
Whisk smooth. Now add the remaining milk and beat again.
2. Cover the bowl with plastic wrap and allow to rest for an hour.
3. Melt butter in a frying pan. When it sizzles, add teaspoonfuls of the batter
in circular movements to create the mini pancakes. Turn the poffertjes around
as soon as the bottom has set, using two forks.
4. Serve these Popatjees / Pancake Puffs with, whipped cream and a dusting of powdered sugar.
You need a special vessel to prepare this as shown OR a modern day Ebelskiver Pan.
1/2 kg Whole wheat flour
400 ml Milk
1 cup Toddy
2 Tspns Fresh yeast, mixed with 1 teaspoon sugar and 1/2 cup warm water
3 tblspns Sugar
1/2 Cup Warm water
50 gms Almond.. blanched and chopped.
1 tblspn Caraway seeds
50 gms Ghee
2 tblspns Icing sugar
1 cup Oil (Adjust Quantity As Needed)
Beat ghee or butter until soft and smooth.
Add one egg at a time, beating constantly.
Gradually add flour and milk alternately, and keep mixing.
Add almonds and caraway seeds.
Mix and add toddy and prepared yeast.
Mix well, cover with cling wrap film or damp cloth and keep in a warm place for about 5 hours, till well risen.