Poffertjes (Dutch Mini Fluffy Pancakes)

About This Recipe

Poffertjes is a real, traditional Dutch dish, known as Dutch Mini Fluffy Pancakes. Tiny, pillowy yeasted pancakes cooked in a special dimpled pan, served warm dusted with powdered sugar and butter.\n\nPoffertjes date back to at least the early 19th century in the Netherlands, traditionally sold from stalls at fairs and markets, cooked in a special cast iron pan with small round indentations called a poffertjespan.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Dutch home cooking, not a generic stand-in for a search term.

Ingredients

Serves 4

• 250 gbuckwheat flour or all-purpose flour
• 7 ginstant yeast
• 1 tspsugar
• 0.25 tspfine sea salt
• 300 mlwhole milk(lukewarm)
• 1egg
• 4 tbspbutter(melted, plus more for the pan)
• 4 tbsppowdered sugar(to serve)

Instructions

1. 1

   Make the batter

   Whisk flour, yeast, sugar and salt, then whisk in warm milk, egg and melted butter until smooth.

2. 2

   Rest

   Cover and let the batter rest in a warm spot for 45 minutes until slightly puffy and bubbly.

3. 3

   Heat the pan

   Heat a poffertjespan or a mini pancake pan over medium heat and brush each indentation with butter.

4. 4

   Cook

   Pour small amounts of batter into each indentation, filling about two-thirds full, and cook for 1 to 2 minutes until bubbles form and the edges set.

5. 5

   Flip

   Flip each poffertje using a small fork or skewer, and cook for another minute on the other side until golden.

6. 6

   Serve

   Transfer to a plate, dot generously with butter, and dust heavily with powdered sugar before serving immediately.

Variations

• •

  A savory version tops the mini pancakes with cheese and chives instead of sugar.

• •

  Add a splash of vanilla extract to the batter for extra aroma.

• •

  Serve with fresh berries and whipped cream for a more elaborate dessert presentation.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions