- 150 gm each plain flour and buckwheat flour (see note)
- 1¾ tsp dried yeast
- 2 tsp ground ginger
- Finely grated rind of 1 lemon
- 3 eggs
- 90 gm golden syrup (¼ cup)
- 375 ml lukewarm millk (1½ cups)
- 80 gm melted butter
- For dusting: pure icing sugar
- To serve: maple syrup (optional)
- 4 mandarins, pith removed
- 220 gm caster sugar (1 cup)
- Juice of 1 lemon
- 2 tsp finely grated ginger
- 1 vanilla bean, split and seeds scraped
- 1For mandarin jam, halve mandarins horizontally, break into pieces and combine in a saucepan with remaining ingredients. Stir over medium-high heat until sugar dissolves, bring to the simmer and stir occasionally until jammy (12-15 minutes), cool and refrigerate until required. Makes about 250ml.
- 2Combine flours, yeast, ginger, lemon rind and a pinch of salt in a bowl and make a well in the centre. Add eggs, golden syrup and half the milk, mix until smooth, then add remaining milk and beat to combine. Cover and stand in a warm place for 1 hour.
- 3Preheat oven to 120C. Heat a poffertjes pan (see note) over medium-high heat. Dab melted butter into each cavity, then, when sizzling, fill three-quarters with batter. Cook until bottoms just set (1-2 minutes), then quickly turn and cook until golden and cooked through (1 minute). Transfer to oven to keep warm. Wipe out pan, repeat with remaining butter and batter. Drizzle poffertjes with remaining melted butter, dust with icing sugar and serve hot with mandarin jam and maple syrup.
Note Buckwheat flour is available from select delicatessens and health-food shops. A poffertjes pan is a cast-iron pan with semi-sphere holes available from select specialist kitchenware shops. If unavailable, dollop batter into small rounds in a frying pan.