Poffertjes (Dutch Mini Pancakes)
A recipe for Poffertjes (Dutch Mini Pancakes)! These little puffed pancakes are topped with butter and a dusting of powdered sugar for quite the delicious treat.
Servings 70 -80 Poffertjes
Ingredients
- 2 1/4 teaspoons (7 grams) active dry yeast
- 1 1/2 cups (355 milliliters) lukewarm whole milk 105-115˚F (40-46˚C)
- 1 1/4 cups (160 grams) all-purpose flour
- 3/4 cup (100 grams) light buckwheat flour
- 1 tablespoon (12 grams) granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 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.