DessertSnack

Poffertjes

Name: Poffertjes
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: dutch
Ingredients: 125 g all-purpose flour; 125 g buckwheat flour; 7 g active dry yeast; 15 g granulated sugar; 2 g salt; 300 ml milk lukewarm; 1 pcs egg beaten; 20 g melted butter; 30 g butter; 30 g powdered sugar

These small, fluffy Dutch pancakes are a delightful treat, traditionally served with butter and powdered sugar. Made with a yeast-leavened batter, they have a unique light texture and are perfect for a sweet snack or dessert.

An original recipe by Forkin

Total time: 1 hr 40 min
Serves: 4
Difficulty: Medium
Per serving: 422 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

125 gall-purpose flour
125 gbuckwheat flour
7 gactive dry yeast
15 ggranulated sugar
2 gsalt
300 mlmilk, lukewarm
1 pcsegg, beaten

for batter

20 gmelted butter

for cooking

30 gbutter

for serving

30 gpowdered sugar

Equipment

poffertjes pan · pastry brush · fork · large bowl · kitchen towel · whisk · sieve

The method

Step by step

1
In a large bowl, combine the all-purpose flour, buckwheat flour, active dry yeast, granulated sugar, and salt. Whisk them together until well mixed.
About 2 min
2
Gradually add the lukewarm milk to the dry ingredients, whisking continuously to form a smooth batter.
About 3 min
Cook’s note: Ensure the milk is lukewarm (around 37°C or 98°F) to activate the yeast without killing it.
3
Stir in the beaten egg and the melted butter (for batter) until fully incorporated.
About 2 min
4
Cover the bowl with a clean kitchen towel or plastic wrap and let it rest in a warm place for about 1 hour, or until the batter has doubled in size.
About 1 hr
Cook’s note: A slightly warm oven (turned off) or a sunny spot on the counter works well for proofing.
5
Heat a poffertjes pan over medium heat. Lightly brush each well with some of the butter (for cooking).
About 2 min
Cook’s note: If you don't have a poffertjes pan, you can use a regular non-stick pan to make small, thick pancakes.
6
Pour or pipe the batter into each well, filling it about two-thirds full.
About 2 min
Cook’s note: A squeeze bottle or a small spoon can help with precise pouring.
7
Cook for 1-2 minutes until small bubbles appear on the surface and the edges look set.
About 2 min
8
Flip the poffertjes using a fork or skewer and cook for another 1-2 minutes until golden brown and cooked through.
About 2 min
9
Transfer the cooked poffertjes to a plate. Repeat with the remaining batter, adding more butter (for cooking) to the pan as needed.
About 7 min
Cook’s note: Keep cooked poffertjes warm under a clean towel while you finish the batch.
10
Serve immediately, garnished with a generous dusting of powdered sugar and an extra pat of butter on the side if desired.

Per serving

Nutrition

68%Score

Calories: 422.2kcal
Protein: 11.6g
Carbs: 63.5g
Fat: 13.3g
Fibre: 2.2g
Sugar: 15.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover poffertjes in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or a dry pan until warmed through.