These amazing Dutch Poffortjes are a hit whenever and wherever served; in street food markets as well as in the comfort of your own. I wish I had noticed them before, I you have not eaten one yet here is how to make them at home.
What is a Dutch Poffertjes?
Dutch Poffertjes are mini pancakes cooked in a special pan with shallow holes on it. Perhaps inspired from the Japanese takoyaki dish Dutch have been making these mini pancakes for a long time.
How to make Poffertjes?
These mini pancak puffs are made with a batter with yeast or baking powder, milk and flour. The batter is poured into a heated and oiled poffertjes pan. Once one side turns golden brown the pancakes are flipped to the other side and in few minutes they are ready to serve.
How to serve Poffertjes?
Traditional way of serving this delicacy in the Netherlands is to sprinkle withe powdered sugar and a small piece of butter. They are served 5 for kids, 10 to 15 pieces for any one who love them.
What to add?
Possibilities are plenty. Use your imagination and intuition.
- Spreads: Dark, milk, chocolate, maple syrup, honey, custard.
- Fruit: blueberry, raspberry, sliced banana, cubed strawberry.
- Sprinkles: rainbow sprinkles, chocolate, roasted nuts
I hope you will try out Dutch Poffertjes and please your loved ones. The danger is they will want to have them quite often. My favorite is the strawberry, Nutella one! Enjoy.
Dutch Poffertjes Recipe
Equipment
- Poffortjes pan with cavities or similar
Ingredients
- 350 millilitres milk (12 oz./1½cup)
- 2 teaspoon instant yeast (8 grams)
- 2 tablespoons granulated sugar
- 1 pinch salt
- 1 egg large
- 250 grams all-purpose-flour (2 cups) sifted
- unsalted butter for greasing pan and garnish
- powdered sugar for garnish
Instructions
- Heat the milk to 40° Celsius. Pour into a small bowl.
- Add the instant yeast, whisk to dissolve. Cover and set aside for 10 minutes to activate.
- Meanwhile add the egg, flour, sugar and salt in a bowl. When time is up, pour the activated milk on top and mix everything to blend.
- Cover the bowl and set aside in a warm place to rice for about 45 minutes.
- When the time is up, get ready for cooking by heating the pan over medium heat. Butter each cavity generously.
- Put about 1 tablespoon of the batter in each cavity. Do not fill the cavity to the very top.
- When bubbles for on the top and the bottom turns golden, flip over the poffertjes.
- Cook the other side until golden brown too.
- Remove the cooked poffertjes and grease the cavities for the next batches.
- Serve while still warm with garnish of your choice. The traditional garnsih is sprinkling with powder sugar and a piece of butter.
Notes
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