Poffertjes (Dutch Mini Pancakes) Recipe
Poffertjes are traditional Dutch mini pancakes that are light, fluffy, and slightly sweet. Made with yeast to give them a delicate rise, these bite-sized treats are perfect for breakfast or as a delightful snack, typically served warm with butter, icing sugar, and fresh raspberries for a burst of freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45-60 minutes
- Yield: About 30-35 mini poffertjes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Dutch
- Diet: Vegetarian
Ingredients
Batter
- 350 ml full-fat lukewarm milk
- 7 g fast action instant yeast (2 ¼ tsp)
- 15 g caster sugar (2 tbsp)
- 250 g plain flour (1¾ cups)
- Pinch of salt
- 1 large egg
- Unsalted butter, for greasing
To Serve
- Unsalted butter
- Icing sugar
- Fresh raspberries
Instructions
- Activate Yeast: In a bowl, combine the lukewarm milk, fast action instant yeast, and caster sugar. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Prepare Batter: In a large mixing bowl, sift the plain flour and add a pinch of salt. Make a well in the center and crack in the egg. Pour the yeast mixture slowly into the flour while whisking continuously to avoid lumps, creating a smooth and slightly runny batter.
- Let Batter Rise: Cover the bowl with a clean cloth or plastic wrap and let the batter rest in a warm place for around 30-45 minutes until it doubles in size and becomes bubbly.
- Heat Poffertjes Pan and Grease: Heat a specialized poffertjes pan or a non-stick mini pancake pan on medium heat. Lightly grease the wells with unsalted butter to prevent sticking and help achieve a golden crust.
- Cook Poffertjes: Pour the batter into the wells of the pan, filling each about three-quarters full. Cook for 1-2 minutes or until bubbles appear on the surface, then use a fork or skewer to turn each poffertje over. Cook the other side for another 1-2 minutes until golden brown and cooked through.
- Serve Warm: Transfer the cooked poffertjes to a serving plate. While still warm, brush generously with unsalted butter, sprinkle with icing sugar, and top with fresh raspberries for a delicious and traditional finish.
Notes
- If you don’t have a poffertjes pan, you can use a small non-stick pan and make mini pancakes dropping spoonfuls of batter.
- The batter needs to be runny but thick enough to stay in the pan’s indentations; adjust with a little more milk or flour if necessary.
- Use fresh yeast if possible for best flavor, but instant yeast works well for convenience.
- Serve poffertjes immediately for best texture, as they are best enjoyed warm.
- You can substitute fresh raspberries with other fresh berries or fruits like strawberries or blueberries.
Find it online: https://recipethrive.com/poffertjes-dutch-mini-pancakes-recipe/
