Dutch mini pancakes
Ramona's Cuisine -
* I use a measuring jug to pour in the batter but you could use a ladle or a bottle. It is less messy with the jug, I find.
* I use a skewer to turn over the pancakes or a thong. Both techniques are easy and all you need to do it’s to pinch the pancake on the far left side and flip over.
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·110 g buckwheat flour
·75 g spelt flour
·75 g white strong flour
·2 eggs medium sized and room temperature
·1 tsp cane sugar
·8 g dry yeast
·1/3 tsp salt pink himalayan
·390 ml milk needs to be lukewarm
·1 sachet vanilla sugar
·1/2 cup butter or coconut oil melted to grease the pan
How to Make Dutch mini pancakes
- Into a larger bowl, add the three flours, salt and vanilla sugar. Give it all a little whisk to mix them well.
- In a little cup mix the yeast with a little warm milk and the teaspoon of sugar. Mix until yeast and sugar have dissolved. Add this to the flour mix.
- Add the eggs and remaining milk to the flour and yeast mix until it becomes a smooth batter with no lumps. I normally use a whisker or an electric hand mixer to mix the batter. The secret to a smooth lump free batter is to add the milk little by little starting with a thick batter which you gradually thinner by adding more milk until all milk is used.
- Cover the batter with cling film and allow to rest at room temperature or in a sunny spot for 30-45 minutes. Once rested transfer to a measuring jug or a dispenser bottle to avoid mess.
- Heat up the mini pancakes pan (poffertjes) and grease each dentation. Pour the batter in each hole until almost full. Cook the mini pancakes until they start to get golden brown. Flip on the other side and allow to cook for a minute or two. * (see recipe notes for more tips).
- When all done, transfer them on a nice and big plate, get generous with sprinkling powdered sugar, add a knob of butter if fancy and/or a drizzle of caramel sauce. Enjoy!