Dutch mini buckwheat pancakes with banana and blueberries

Dutch mini buckwheat pancakes with banana and blueberries

Dutch mini buckwheat pancakes with banana and blueberries are the perfect breakfast or brunch to start in a sunny Sunday.
Dutch mini buckwheat pancakes with banana and blueberries
Dutch mini buckwheat pancakes with banana and blueberries

Dutch mini buckwheat pancakes are a great start for a great weekend. Dutch mini pancakes, also called “poffertjes” are on my to-do list for a while already. I was thinking of how to use the leftover buckwheat flour from the Christmas blinis I made, and I think this was the ideal breakfast to do so.

Some time ago I bought a multifunctional baking device from Tefal with different plates for different bakings. Whether it be madeleines, croques, waffles or pancakes, there is a plate for all of them. Other recipes I made with this baking device are:

And so I am using the plate for “poffertjes” for this breakfast. I remember eating these Dutch mini pancakes for the first time when I was a child and we were on Holiday in the Netherlands, Zeeland. The recipe is quite easy, the challenge is in putting the dough in the small forms. I use two small spoons for that in “quenelle” style.

Dutch mini buckwheat pancakes with banana and blueberries

Dutch mini buckwheat pancakes with banana and blueberries

Dutch mini pancakes, also called “poffertjes” are delicious. This breakfast with buckwheat flour, banana and blueberries is a great start for the weekend.
Course Breakfast
Cuisine European
Servings 4 people

Ingredients
  

  • 100 gram buckwheat flour
  • 150 gram flour
  • 1 teaspoon baking powder
  • 2 pieces eggs
  • 75 gram butter
  • 50 gram sugar
  • 150 ml milk
  • 1 teaspoon cinnamon
  • 1 package vanilla sugar
  • 1 pinch salt
  • 2 pieces banana
  • 1 handful blueberries
  • honey
  • icing sugar

Instructions
 

  • Mix the dry ingredients in a bowl: buckwheat flour, normal flour, baking powder, cinnamon, vanilla sugar, sugar.
  • Melt the butter. Meanwhile, add the milk and the eggs to the dough and mix everything well. When the butter is melted, also add it to the dough.
  • Bake the “poffertjes” for three to four minutes, until they are golden brown.
  • Serve them on a plate with the banana and the blueberries. Garnish with some honey and icing sugar.
    Dutch mini buckwheat pancakes with banana and blueberries
Keyword buckwheat, Dutch, pancakes, poffertjes

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I am quite sure this will be a new evergreen breakfast on my blog. So I also submitted it to this weeks #CookBlogShare, hosted by TinandThyme, a very inspiring vegetarian food blog with a twist. As you know I also like to be surprised by a new combination on my dish.

If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.

4 comments on “Dutch mini buckwheat pancakes with banana and blueberriesAdd yours →

  1. These little Dutch pancakes look so cute. I reckon buckwheat makes some of the best pancakes, so I bet they taste really good too.

    Thanks for sharing with #CookBlogShare (though I couldn’t see a link to Tin and Thyme?).

    1. HI Choclette, thanks for your feedback! They are really awesome. The link to Tin and Thyme should meanwhile be there. Sorry for the delay.

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