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
- 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
- icing sugar
- 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.
I am quite 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.