I quite like poffertjes, sort of mini pikelets traditionally made with yeast. You can buy them at the farmers market, but they are $12 a serve. I'm not usually willing to wait for yeast to rise (a recent crumpet project took 3 hours, far too long for breakfast). So I aimed to make poffertjes using self raising flour. My suspicion was that the key to poffertjes is mostly in the size and liberal use of butter. So I started with a normal pancake mix of 2:1 flour:sugar with milk (emulsifier and water source) and oil. Fried in butter they were too sweet and rather unfilling.
Second batter was 4 flour:1 sugar with an egg, milk and oil. A better butter batter, but, er, a bit, er, sweet.
With this bitter sweet victory I figured I'd try 6:1 this morning. I used two eggs but forgot the sugar entirely. Delicious.
- 1 cup of flour
- 2 eggs
- Splosh of flavourless oil (I used rice bran because that was what was handy. I expect canola would work)
- Enough milk to make the batter viscous enough to stick to the spoon, but runny enough to spread out to a layer about 5mm thick
Mix all together in a bowl
- About 1 teaspoon of butter per pan of poffs.
Put your cast iron pancake pan on the induction cooker at 600W (and wait until it is browning the butter)
Dollop batter on with a dessert spoon to make 50mm cakes. Put more butter on when the pan runs dry.
Slice an apple onto the pan around the cakes
Eat out of the pan with a nice cup of free trade coffee. (I mean eat them and drink the coffee within a short period of time, not to use the coffee as a fork)