Poffertjes (Dutch Mini Pancakes)
User Reviews
5
Poffertjes (Dutch Mini Pancakes)
Description
This recipe begins by activating yeast in lukewarm milk until frothy, which is then mixed with a blend of all-purpose flour, buckwheat flour, sugar, salt, and eggs to create a smooth, thin batter. The resting time allows the batter to ferment and rise, producing light bubbles and a tender structure in each pancake.
The poffertjes are cooked in a dedicated poffertjes pan over medium-low heat, with each cavity greased with melted butter before the batter is piped in. They cook until the bottoms are golden and bubbles form on top, after which each is flipped carefully with a skewer or wooden spoon to brown the other side evenly. This yields mini pancakes with slightly crisp edges and a soft, fluffy middle.
They are traditionally served with additional butter melting on top and a dusting of powdered sugar, making them a simple yet satisfying sweet snack or breakfast item.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups whole milk 105-115˚F (40-46˚C, lukewarm, 355 milliliters
- 1 1/4 cups all-purpose flour
- 3/4 cup buckwheat flour light, 100 grams
- 1 tablespoon granulated sugar 12 grams
- 1/4 teaspoon salt
- 2 egg large
- butter melted, for greasing the pan
For serving:
- butter
- powdered sugar
Instructions
- In a small bowl, sprinkle the yeast over the lukewarm milk, then stir briefly to combine. Allow to sit at room temperature until the yeast is frothy, 5-10 minutes.
- In a large bowl, whisk together the all-purpose flour, buckwheat flour, sugar, and salt.
- Whisk in the frothy yeast with milk and eggs to form a smooth, thin batter with no lumps remaining.
- Cover with plastic or a towel and allow to rest at room temperature until bubbly and puffed, about 1 hour.
- Place the poffertjes pan over medium low heat and brush each of the cavities with melted butter.
- Transfer the risen batter to a piping bag, squeeze bottle, or large ziplock bag with a small edge of the corner snipped off.
- Pipe a small amount of batter, about 1 tablespoon (15 milliliters), into each of the greased cavities of the heated pan.
- Cook until the bottom is golden and bubbles form on the top with the edges just set.
- Flip each pancake using a skewer or wooden spoon to cook the other side until golden. Adjust heat between medium and low as needed.
- Remove to serving dish and repeat with remaining batter, greasing the cavities between batches.
- Serve immediately while still warm with butter and powdered sugar.
User Reviews
Overall Rating
5
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