Author Notes
Bite sized dutch style pancakes that are yeast based, airy, and light. —Sarita Gelner
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Prep time
1 hour
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Cook time
10 minutes
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Serves
5
Ingredients
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1.5 cups
whole milk, warmed to 105-110 degrees F.
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2 1/4 teaspoons
active dry yeast
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1
extra large egg
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1/4 teaspoon
vanilla extract
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2 tablespoons
granulated sugar
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1/4 teaspoon
fine sea salt
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1 tablespoon
lemon juice
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1.75 cups
AP Flour
Directions
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In a small bowl, warm milk. Then sprinkle over the yeast and allow to proof for 10 minutes.
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Then in a large bowl, whisk together the flour, salt, and sugar. Make a well in the middle.
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Pour in milk/yeast mixture along with the egg, vanilla, and lemon juice. Then mix until a batter forms, but do not over-mix.
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Cover the batter loosely and allow to rise in a warm place for one hour.
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Heat the poffertjes pan on medium heat on the stove. Brush the cavities with melted butter. Then pipe or spoon in 1 tablespoon of batter.
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Serve with a dusting of powdered sugar and maple syrup.
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