Here's how you can make Dutch buckweed pancakes, Poffertjes. You need 125 g buckweed flour, 125 g soft wheat flour (type 00), 10 g yeast, 3 dl lukewarm milk, 1 egg, 2 tbsp treacle, 4 gr salt, and for frying 80 g melted butter. Mix the yeast with the lukewarm milk. Sift the buckwheat flour, wheat flour and salt in a bowl and make a well in the centre. Add the yeast mixture, the beaten egg and treacle. Mix until the batter is smooth. Cover the bowl, stand in a warm place for about an hour. Heat the greased Poffertjes pan and pour batter into the cups. When the pancakes are brown at the bottom, turn them. When the pancakes are brown on both sides put then onto a plate. Before each batch, make sure you grease the Poffertjes pan with some mealt butter. Sprinkle pancakes with some Cointreau and plenty of icing sugar. Consume immediately!
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| When the pancakes are brown on both sides put then onto a plate, and sprinkle with some Cointreau and plenty of icing sugar. |
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| Frying buckweed pancakes in a buttered Poffertjespan. |
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| Remove the pancakes with a stick or a skewer. |
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