Poffertjes are little pancakes
; about 5 cm (2 in.) in diameter. This is a traditional Dutch
delicacy. To make poffertjes, you will need to have a proper pan, aptly called a poffertjespan
. It is a flat pan with about a dozen little cups that you fill with batter
- 125 gram flour
- 125 gram buckwheat flour
- 1 egg
- 250 ml milk
- ± 250 ml water
- 15 gram fresh yeast (1 pck dry yeast)
- 50 gram butter
- salt (when using unsalted butter)
- Powdered sugar (topping)
The traditional recipe calls for the buckwheat flour, but when that's not available, substitute it with regular (wheat) flour.
- Dissolve the yeast in 3 tbsp lukewarm milk
- Mix flour and buckwheat flour
- Mix the flour, yeast, water, and milk to form a smooth batter. Adjust the amount of water so that the batter is liquid, but viscous.
- Melt the butter and add it to the batter. If necessary, add salt.
- Beat the egg and add it to the batter. Mix the batter well.
- Cover the batter with a damp cloth and allow it to rise for 30 minutes on a warm location.
- Put the batter in a squeeze bottle
- Add butter to the poffertjes pan, and put it on the stove at maximum heat.
- Fill each cup of the pan with batter
- Flip over the poffertjes when the top surface solidifies. Use a fork or a skewer to turn the poffertjes. The poffertjes must be golden brown on both sides.
- Serve directly, with powdered sugar and a little bit of (unsalted) butter.