These sweet mini pancakes are sold on the streets in Dutch villages. They are different from American pancakes in that they are fluffier. They are sold sprinkled with icing sugar and melted butter.
The recipe was adapted from Dutch Cooking Today (Kook ook Holland)
- 400ml milk
- 15 g fresh yeast or 7 g dried yeast
- 200 g flour (I used whole-wheat flour)
- 100 g buckwheat flour (I used white 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!
- 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.
- 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.
- 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.
- Heat your poffertjes pan (or frying pan) and when hot, lightly grease.
- Then gently squirt some mixture into each hole, filling them about 3/4s of the way full. If using a frying pan, spoon tablespoons of batter onto the pan, making small circles.
- After a few minutes, gently loosen them and flip over when the underside is golden. (There’ll always be some that look ugly but worry not.)
Enjoy them with some icing sugar over the top…or maple syrup…in fact all the usual pancake accompaniments go very well with poffertjes, so no big thinking required.