recipes

 

Traditional Dutch Poffertjes

Poffertjes (Dutch mini pancakes)

Ingredients

  • 400ml milk
  • 15 g fresh yeast or 7 g dried yeast
  • 200 g flour
  • 100 g buckwheat flour
  • Pinch of salt
  • 1 egg

Note: if you don’t have a poffertjes pan, increase the milk by 350ml and fry small pancakes with 1-2 tablespoons of batter!

Steps

  1. Warm the milk until lukewarm. Crumble/sprinkle the yeast into a small bowl, add a splash of milk and mix until smooth Then mix the yeast with a bit of warm milk in a small bowl, stirring till it dissolves.
  2. In a bowl, beat the flours, salt, yeast mixture, egg and the remaining warm milk with a whisk to a smooth batter. Whisk well to remove any lumps. Place a teatowel over the bowl and place in warm place for an hour to rise. It should look bubbly and have increased in quantity.
  3. Using a whisk, stir well to combine and prepare to pour into the poffertjes bottle.
  4. Place a funnel in the mouth of the bottle and pour the poffertjes batter in. You may need a skewer to help the batter go in, since the dough is wholegrain and may have small lumps.
  5. Heat your poffertjes pan and when hot, lightly grease. Then gently squirt some mixture into each hole, filling them about three-quarters of the way full. They should puff up quite nicely. After a few minutes, gently loosen them and flip over, when the underside is golden.
  6. Enjoy them with some icing sugar or maple syrup over the top – in fact all the traditional pancake accompaniments go very well with poffertjes.