Poffertjes
Small, fluffy, and slightly sweet Dutch pancakes, traditionally made in a special cast-iron pan. They are a beloved treat, often served with powdered sugar and butter.
🧂 Ingredients
- 250 g All-purpose flour
- 50 g Buckwheat flour
- 7 g Active dry yeast(1 sachet)
- 300 ml Warm milk(lukewarm)
- 2 large Eggs
- 1 tbsp Sugar
- 0.5 tsp Salt
- 50 g Butter(melted, plus more for cooking)
- to taste Powdered sugar(for dusting)
👨🍳 Instructions
- 1
In a large bowl, combine the all-purpose flour, buckwheat flour, sugar, and salt.
💡 Tip: Ensure all dry ingredients are well mixed. - 2
In a separate small bowl, dissolve the yeast in about 50ml of the warm milk. Let it sit for 5-10 minutes until foamy.
⏱️ 10 minutes💡 Tip: Ensure milk is lukewarm, not hot, to activate yeast. - 3
Add the foamy yeast mixture, the remaining warm milk, eggs, and melted butter to the dry ingredients.
💡 Tip: Gradually add milk while whisking to avoid lumps. - 4
Whisk everything together until you have a smooth, lump-free batter. It should have the consistency of thin pancake batter.
💡 Tip: A hand mixer or whisk works well. - 5
Cover the bowl with a clean kitchen towel and let the batter rise in a warm place for about 1 hour, or until doubled in size.
⏱️ 1 hour💡 Tip: A slightly warm oven (turned off) is a good place for rising. - 6
Heat a poffertjes pan over medium heat. Lightly grease each dimple with butter.
💡 Tip: Use a poffertjes pan or a mini-muffin tin if a poffertjes pan is unavailable. - 7
Pour about 1-2 tablespoons of batter into each dimple, filling them about two-thirds full.
💡 Tip: Don't overfill, as they will puff up. - 8
Cook for 1-2 minutes until bubbles appear on the surface, then flip using a skewer or small fork and cook the other side for about 1 minute until golden brown.
⏱️ 3 minutes💡 Tip: Flipping can be tricky; a quick flick of the wrist helps. - 9
Remove the poffertjes from the pan and place them on a plate. Repeat with the remaining batter, re-buttering the pan as needed.
💡 Tip: Keep cooked poffertjes warm in a low oven while you finish the batch. - 10
Serve immediately, dusted generously with powdered sugar and a knob of butter.
💡 Tip: A drizzle of stroop (Dutch syrup) is also a popular topping.
💡 Pro Tips
- ✓The key to light and fluffy poffertjes is the yeast and allowing the batter to rise properly.
- ✓Don't overcrowd the pan; cook in batches.
- ✓Practice flipping them; it takes a little getting used to.
🔄 Variations
- Add a pinch of cinnamon to the batter.
- Serve with fresh berries or a fruit compote.
- For a savory version, omit sugar and serve with cheese or ham.