Poffertjes - The Mini Dutch Pancakes Recipe With Yeast

Name: Poffertjes - The Mini Dutch Pancakes Recipe With Yeast
Prep time: 10 min
Cook time: 20 min
Total time: 50 min
Yield: 24 serving
Ingredients: 1 ⅓ cups plain flour/ all-purpose flour; 2 eggs; 3 tablespoons granulated sugar; 1 teaspoon instant dried yeast; 1 teaspoon vanilla extract; ½ teaspoon salt; 1 ⅕ cups whole milk; 2 tablespoons unsalted butter; 50 Icing sugar; butter for serving

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
50 mins
Servings
24
Calories
149 kcal
Course
Dessert
Cuisine
Indonesian

Poffertjes - The Mini Dutch Pancakes Recipe With Yeast

Liam Rios

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Poffertjes are mini Dutch pancakes that have a fluffy and light texture. They’re such little delights that melt in your mouth, and with the sprinkle of icing sugar that gives the right sweetness.

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Ingredients

Servings

1 ⅓ cups plain flour/ all-purpose flour.
2 eggs at room temperature,
3 tablespoons granulated sugar.
1 teaspoon instant dried yeast.
1 teaspoon vanilla extract.
½ teaspoon salt.
1 ⅕ cups whole milk.
2 tablespoons unsalted butter melted. And more for brushing the pan.
50 Icing sugar.
butter for serving optional.

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Instructions

In a mixing bowl, place the flour, sugar, dried yeast, and salt.
Heat the milk until it’s lukewarm (around 98°-105° F/ 36.5°-40.5° C). You can warm the milk in a saucepan or a microwave.
In another bowl, lightly beat the eggs and pour in the milk as you keep mixing.
Pour the egg mixture into the flour bowl. Using a hand whisk, quickly and carefully whisk it until you get a smooth batter. But take care not to overmix it. Once it’s all mixed and smooth, set aside to rest for at least 20 minutes.
Once the batter has rested and it becomes bubbly, get the pancake mould ready and preheat it at medium-high heat.
Add the melted butter to the pancake mixture and stir well.
Brush each pancake mould cavity with melted butter. Pour the batter into the cavities. Turn the heat down and let the poffertjes cook at low heat.
After about 1-2 minutes when the bottom of the poffertjes gets firm, turn the pancakes around. You can use a toothpick or a skewer. Keep turning every 2 minutes until the pancakes are fully cooked. It takes me about 6-7 minutes to cook them. Repeat until you finish the rest of the batter.

Notes

I use a takoyaki pan to make the poffertjes.

Nutrition Information

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Serving 1g Calories 149kcal (7%) Carbohydrates 19g (6%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Cholesterol 30mg (10%) Sodium 105mg (4%) Sugar 9g (18%)