Poffertjes (Dutch Mini Pancakes)
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Poffertjes are a traditional Dutch treat. Mini, fluffy pancakes, traditionally made with yeast and buckwheat flour. This poffertjes recipe includes these traditional ingredients. This delicious treat is typically eaten topped with butter and confectioners’ sugar.
I’ve loved this Dutch treat since I was a kid. In the Netherlands, poffertjes and pannenkoeken were often served at children’s birthday parties when I was growing up. They’re also always found as street food on fairs and festivals where you can buy them at a ‘Poffertjeskraam’ (Poffertjes booth or stall).
There are a few variations of poffertjes recipes available, some use flour and baking powder or self-rising flour. I personally like to make them the traditional way, with yeast and buckwheat flour.
The Poffertjes Pan
When making poffertjes you’ll need to use a special pan to get the cute little round shapes. It’s simply called a ‘Poffertjes Pan’. It’s easy to find in the Netherlands but harder to find in other countries, you can find several on Amazon if you do a search. Don’t mistake the Scandinavian Aebleskiver for a poffertjes pan though, although it’s similar, it’s not the same. The poffertjes pan has more holes and the holes are more shallow. However, if all you have is an Aebleskiver you can definitely try and make them in it as well. Or use a regular pan you use for pancake and pour little bits of batter on it. I’ve never tried either method, because I have a poffertjes pan available. However, there’s no problem in getting creative and finding another alternative if you don’t have one!
How To Make Poffertjes
You’ll need the basics: flour, buckwheat flour, salt, sugar, dry yeast, milk and eggs (a full list of ingredients including measurements can be found in the recipe card below).
Add flour, buckwheat flour, salt and sugar to a bowl and give it a light whisk.
Add the yeast. Slowly add the milk, while whisking continuously, until all milk is poured into a bowl. Once the milk and flour mixture has been incorporated you can add the eggs. At this stage I prefer to switch over to an electric hand mixer to ensure that there are no lumps in the batter. However, you still use the whisk if you prefer. Make sure you mix the batter till everything is smooth and fully incorporated. You shouldn’t have any lumps in the batter.
Cover the batter with plastic wrap and leave to rest at room temperature for an hour and a half. Once the batter has rested you’ll see the yeast has started to work. Once the batter has rested I like to transfer the batter over to a special dispenser bottle. You can use a little ladle or transfer the batter into something that’ll make it easy to pour little bits of batter into the pan.
The special dispenser bottle I use has a perfect opening to squirt out enough batter.
Next you’ll need to use the ‘poffertjes pan’. Make sure your pan is nice and hot and butter the holes. Pour in the batter to fill up the holes. Bake the poffertjes till the bottom is starting to brown and turn them over. I like using a skewer for that.
Sometimes I need a little help of another skewer, or in this case a fork to help turn them over. If they are cooking too fast just turn down the heat a bit. Once they are nice and brown on the outside they’re done. I usually use a skewer take them out.
Sprinkle generously with powdered sugar, add a knob of butter and enjoy!
The poffertjes are best eaten while still warm 🙂