Name Poffertjes Tiny cheese pancakes with herb butter


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400 ml/14 fl oz milk
15 g/1/2 oz fresh yeast or 7
g/1/2 teaspoon dried yeast
200 g/7 oz flour
100 g/3 1/2 oz buckwheat flour pinch salt
1 egg
100 g/3 1/2 oz mature Gouda
or other full-flavoured cheese
freshly ground pepper
40 g/1 1/2 oz melted butter
For the herb butter:
125 g/4 oz softened butter
1 tablespoon lemon juice
1 teaspoon finely chopped parsley
1 teaspoon finely chopped chives
1 teaspoon finely chopped chervil

Preparation. Combine the butter, lemon juice and herbs in a bowl. Leave to stand until further use.
• Warm the milk until tepid. Crumble or sprinkle the yeast into a small bowl, add a splash of milk and mix until smooth. In a bowl mix the flour, buckwheat flour, salt, yeast mixture, egg and the remaining tepid milk with a whisk until a smooth batter. Use the whisk to remove any lumps. Cover and leave to rise for 1 hour in a warm place.
• Stir the grated cheese and pepper into the batter. Cooking. Lightly grease the 'poffertjes' pan and fill the depressions about half way with the batter. Quickly fry the tiny pancakes and when golden and almost dry turn and repeat until both sides are cooked.
• Serve the pancakes with a small lump of herb butter.
• Delicious with halved cherry tomatoes.
For this recipe you need a traditional 'poffertjes' pan or else increase milk to 3/4 litre and bake small pancakes with 1-2 tablespoons of batter.
Preparation/cooking: approx.
25 minutes
About 1 hour for the batter to rise Contains per serving: 3434 kJ/ 823 kcal.
20 g protein, 50 g fat, 74 g carbohydrate
Make a batter without adding grated cheese, and serve the 'poffertjes' with stoned prunes, a dash of red port and lots of icing sugar.
4 servings

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