Recipe for Poffertjes- Dutch mini puffed pancakes topped simply with a little butter and sprinkling of powdered sugar.
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Poffertjes are little pancake puffs from the Netherlands formed by pouring a yeast-based batter into the cavities of a Poffertjes Pan. They are cooked on each side until golden and finished off with a few dots of butter and a sprinkling of powdered sugar. They are particularly popular as a street food during holidays and summer festivals (we got to try them at a food stall in the Markthal in Rotterdam). Evan and Claire were fond of their tiny size which was perfect for little hands. Arousing Appetites has a great overview of the history behind the Poffertjes.
Poffertjes are traditionally made in a Poffertjes pan (another one). I did not have one available, so I used this Aebleskiver pan (currently unavailable) and only filled the very bottom part with the batter.
The fluffy, spongy texture comes from the yeast and 1 hour rising time. The milk should be lukewarm, just slightly warm to touch to activate the yeast. Traditionally, the pancakes are made with a mixture of buckwheat and wheat flour. I used purely all-purpose since the buckwheat flour available in the United States tends to be darker and stronger than the European version. If you have a lighter quality available, feel free to replace half of the all-purpose flour with it.
To easily fill the pan with batter, I used a piping bag. A ziploc bag with the corner snipped off or even a squeeze bottle would be great too. I used a little appetizer spoon to flip the poffertjes over, but a chopstick or toothpick will also work.
These pancakes are best served right away with butter and powdered sugar. They would also be great with syrup or strawberries and whipped cream.
Poffertjes (Dutch Mini Pancakes) Recipe
Adapted from Oh My Dish
Poffertjes (Dutch Mini Pancakes)
- 7 grams (2 1/4 teaspoons) active dry yeast
- 350 milliliters (1 1/2 cups) lukewarm whole milk, 105-115 degrees F
- 250 grams (1 3/4 cups) all-purpose flour
- 2 tablespoons granulated sugar
- Pinch salt
- 1 egg
- Butter for greasing pan
- Powdered sugar
In a small bowl, sprinkle yeast over milk, then stir to combine. Allow to sit until the yeast is frothy, 5-10 minutes.
In a large bowl, whisk together the flour, sugar, and salt. Mix in the frothy yeast with milk and egg until smooth. Cover with plastic or a towel and allow to rest until bubbly and risen, about 1 hour.
Place poffertjes pan over medium heat and brush each of the cavities with melted butter.
Transfer the risen batter to a piping bag or large ziplock bag with a small edge of the corner snipped off. Pipe a small amount of batter, about 1 tablespoon, into the cavities of the heated pan.
Cook until the bottom is golden and bubbles form on the top. Flip to cook the other side. Remove to serving dish and repeat with remaining batter, greasing the cavities as needed.
Serve immediately with butter and powdered sugar or syrup.