4 Serves
109 Mins
In a large mixing bowl, combine the flours, yeast, and a pinch of salt. Gradually whisk in warm milk until a smooth, thin batter forms.
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DutchVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
4 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
916 µg / 400 µgCalcium
91 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
360 mg / 1,250 mgPotassium
546 mg / 4,700 mgSodium
273 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
12 g / 28 gSugar
9 g / 50 gSaturated Fat
6 g / 20 gCholesterol
22 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Cover the bowl with a clean kitchen towel and let the batter rest in a warm place for 60 minutes to allow the yeast to activate and the batter to rise.
Heat the Poffertjes pan over medium heat and lightly grease each dimple with a small amount of oil using a pastry brush.
Pour the batter into the dimples of the pan and cook until the bottoms are golden brown, then flip each mini pancake using a fork or skewer to cook the other side.
Remove the cooked Poffertjes from the pan and serve immediately, dusted with powdered sugar and a small piece of butter.
23
g85
g42
g
Indonesian