Ingredients
You will need:
- 100 g buckwheat kernals
- 20 g raw sugar
- 250 g Milk
- 250 g water
- 1 tsp dry yeast
- 1 egg
- 200 g baker's flour
- 1/2 tsp salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add buckwheat and sugar to the Thermomix bowl and mill for 1 min / sp 9. Set aside
Add milk, water and yeast to the TM bowl and warm for 2-3 mins / 37° / speed 2 (until green light stops flashing)
Add egg, buckwheat flour (with sugar), baker's flour and salt. Mix for 10 seconds / speed 4. Scrape down walls using the spatula and repeat mixing for another 10 seconds / speed 4.
Prepare an empty 2 litre bottle by cutting a large hole into it like in my photo. Also clean an old, empty squeezy tomato sauce bottle ready for later!
Pour the batter into the 2 litre bottle, making sure that the bottle cap is fitted tightly.
Wrap the 2 litre bottle of batter in the ThermoMat and allow to rise for 1 hour. Remember not to place the wrapped bottle on a stone bench top as this is too cold and will slow down the yeast growth. Place on a folded tea-towel or a cork mat instead.
Preheat your poffertjes pan. Carefully remove the lid of the 2 litre bottle and pour some of the batter into the empty squeezy bottle. This makes it really easy to pour the batter into the small domes of the pan.
Brush the pan with butter or ghee and now you can easily fill the domes with batter by squeezing the upside down sauce bottle (with batter)
When the batter has dried you may turn them (I use a wooden skewer as I don't want to damage the teflon coating of the pan with metal). Continue to cook until brown on the bottom too.
Remove the poffertjes from the pan, onto a small serving plate. Brush each poffertje with butter, while still hot, and then sprinkle with lots of icing sugar! Serve with a small cake fork. Enjoy!
Now refill the squeezy bottle and make as many batches/serves as required.
Make the batter
Making the poffertjes
Tip
Poffertjes are very small pancakes (made with yeast) that are only about 2-3cm in diametre. Traditionally they are made in a special pan with12-20 small 3cm domes. I have an original cast iron one from the 70s and I also have an electric one purchased at an "op shop" for about $5-10.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I just re-read your question and see that I didn't answer the question completely... the reason I put it in the cut up milk bottle is that it is like a funnel and then easier for me to pour it into the empty tomato squeezie bottle. It's just a preference thing and makes pouring the batter into the moulds a lot cleaner than spooning it in (and dripping). Hope that makes sense.
I pop the mixture into the milk bottle as it's easier to wrap in the Thermomat (to keep warm for an hour) plus i like to free up my Thermomix bowl to continue cooking other things.
Hi, looking forward to trying these. Why do you put the mix into the milk container instead of a bowl or thermoserver? Thanks.
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