Dutch poffertjes (mini pancakes)
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8 Ingredients
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75 min total
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Serves Serves 4
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Medium
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Netherlands
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Breakfast
Recipe byThe ZestyPlate Kitchen
Dutch poffertjes: fluffy, bite-sized buckwheat pancakes cooked in a dimpled pan, served warm with a knob of butter and a snowfall of icing sugar.
Poffertjes are little Dutch pancakes with a soft, almost custardy middle, thanks to a yeasted batter flecked with buckwheat. They turn up piled high under melting butter and a heavy dusting of icing sugar at markets across the Netherlands, and they're well within reach at home. Be warned: they're impossibly poppable, so make far more than seems sensible.
Jump to recipe
Prep 55 min
Cook 20 min
Total 75 min
Medium
Scale:
- 125g Flour
- 125g Buckwheat Flour
- 2 Eggs
- 300ml Milk
- 10g Yeast
- 1tsp Vanilla Sugar
- To serve Butter
- To serve Icing Sugar
Nutrition (per serving)
315
kcal
14g
Protein
52g
Carbs
6g
Fat
Estimated per serving. How we calculate this.
Preparation
- Stir the dried yeast into a little of the lukewarm milk until it dissolves.
- Put the buckwheat flour and plain flour in a bowl, make a small well in the centre, and pour in the yeast mixture. Add the rest of the milk and stir to a smooth batter.
- Mix in the eggs, salt and vanilla sugar, then leave to rise for about 45 minutes.
- Heat a poffertjes pan and drop a little butter into each hollow. Fill each one halfway with batter and cook until the tops dry out a little, then turn with a small fork and cook the other side until golden brown.
- Serve with butter and icing sugar.
Tips from the ZestyPlate Kitchen
- A proper poffertjes pan with its dimples gives the classic round shape, but a takoyaki pan or even egg-poaching rings will see you through.
- Fill each hollow only halfway, as the yeasted batter rises a good deal while it cooks.
- Hold off turning until the tops look dry and matte; flip too soon and they tear.
- Get them to the table straight away while hot, since they lose their charm once they cool and firm up.
Frequently Asked Questions
It brings a gently nutty, earthy note that's part of what makes a poffertje a poffertje. Plain flour alone works, but you lose that distinctive flavour.
Yes. Because it's yeast-raised, you can mix it and let it rise slowly in the fridge for a few hours. Bring it back to room temperature before cooking.
Work your way along the pan with a thin skewer or small fork, flipping each one as its top sets. After a few you'll fall into a rhythm.
The yeast either didn't get going or the batter didn't prove for long enough. Make sure the milk is only just lukewarm and give it the full rising time.
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