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. How about trying something different for Pancake Day this year?
Ingredients -
- 7 grams active dry yeast (2 1/4 teaspoons)
- 355 grams whole milk
- 160 grams all-purpose flour
- 100 grams light buckwheat flour
- 12 grams granulated sugar (1 tablespoon)
- 1 gram salt (1/4 teaspoon)
- 2 large eggs (approximately 100 grams)
- Butter, melted (for greasing the pan)
- Your favourite topping (they are traditionally served with icing sugar and butter)
Method -
- 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.