by Renoir III


125 grams of plain flour
125 grams of buckwheat flour
1 large egg
250 ml of full cream milk
150 ml of water
15 grams of fresh yeast
50 grams of melted butter
Salt (if butter is unsalted)

You will need a special poffertjes pan with 3 cm dimples in it. (If you don't have one yet go here and we will post one out.
Dissolve the yeast in 3 tablespoons lukewarm milk.
Mix the plain and buckwheat flour.
Add the milk and yeast.
Make a smooth batter (you can use the water to thin the batter as it should be runny - but not too runny).
Stir through the salt, melted butter and the egg.
Cover the batter with a cloth and let the yeast go to work for about an hour. Place your bowl in a sunny position to help the yeast do its work and make sure your bowl is big enough to avoid a spill-over!
Heat your poffertjes pan and grease it with a bit of butter with a cooking brush.
Pour your batter quickly into each hole. This is the easiest in a squeeze bottle or a jug.
Turn you mini pancake with a fork and/or skewer once the top is starting to dry a bit.
Leave for another 1 minute until golden brown and simply plate them.

Eat the mini pancakes hot!
Traditionally, you add a lump of butter and burry the pancakes in icing sugar
Alternatively, you can serve your mini pancakes with caramel, chocolate or strawberry sauce or just get creative

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