Dutch poffertjes (mini pancakes)
~1 h 5 min (estimated)
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Ingredients
- 125g (4.5 oz) Wholemeal Spelt Flour
- 125g (4.5 oz) Buckwheat Flour
- 2 Eggs
- 1 knob Butter
- 300ml (1 ¼ cups) Coconut Milk
- 10g (0.5 oz) Yeast
- 1tsp vanilla coconut sugar
- To serve Butter
- To serve Coconut Sugar
Tip: Try ¾ cup oil for every 1 cup butter — works well in cakes and quick breads, less so in cookies or pastry that rely on butter's structure.
Tip: For leavening, try 1 tsp baking soda + 1 tbsp vinegar (or 2 tbsp lemon juice) in place of one egg — works in cakes and quick breads, not recipes that rely on egg for binding or whipped volume.
Instructions
- Mix the dry yeast with some of the luke warm coconut milk en stir until dissolved.
- Place buckwheat and the wholemeal spelt flour together in a bowl and make a small circle in the middle. Add the yeast mixture into it. Add the coconut milk and stir until you have a smooth batter.
- Add the eggs, salt and vanille coconut sugar and stir through. Leave to stand and rise for about 45 minutes.
- Heat the poffertjespan and add a bit of butter into each hole. Fill halfway with batter and first bake one side until you can see the top dry out a little. Turn the poffertjes around with a small fork and bake the other side until cooked and golden brown.
- Serve the poffertjes with butter and coconut sugar
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