Dutch recipe
How to make Poffertjes
All of the Netherlands
Tiny, fluffy pancakes made with yeast and cooked in a special pan with many shallow hollows, then served with a knob of butter and a snowfall of powdered sugar.
Ingredients
- 125 g plain flour
- 125 g buckwheat flour (or use all plain flour)
- 7 g dried yeast (1 sachet)
- 1 tablespoon sugar
- A pinch of salt
- 1 egg
- About 300 ml lukewarm milk
- Butter for the pan and for serving
- Powdered sugar for serving
Method
- Mix the flours, yeast, sugar and salt in a bowl.
- Whisk in the egg and the milk little by little to make a smooth, thick batter that drops slowly from a spoon.
- Cover the bowl and leave it in a warm place for about 45 minutes, until the batter is bubbly.
- Heat a poffertjes pan over a medium heat and brush the hollows with melted butter. Without a special pan, use a heavy frying pan and drop in small teaspoons of batter.
- Fill each hollow about three quarters full. When the tops start to set and bubble, turn them with a fork or skewer and cook the other side until golden, about 1 to 2 minutes in total.
- Serve at once with a knob of butter and plenty of powdered sugar.
Made it at home? Tick it off and it goes into your kitchen passport.
Poffertjes stands appear at fairs, summer festivals and Christmas markets, where they are served by the dozen on a little plate with a tiny fork. They first appear in a Dutch cookbook in 1746.
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