Classic Dutch Poffertjes
Soft, fluffy Dutch mini pancakes made with yeast and a little buckwheat. Serve hot with melted butter and plenty of icing sugar.When made professionally, these use a special poffertjes pan, but this method gives alternative for using a heavy frying pan or you can use a crepe maker
Ingredients
Batter
- 150 g plain flour
- 50 g buckwheat flour
- 1 tsp instant yeast
- 1 tbsp sugar
- pinch salt
- 300 ml warm milk
- 1 egg
For cooking
- butter
To serve
- icing sugar
- extra melted butter
Instructions
- Mix the flours, yeast, sugar and salt in a bowl.
- Gradually whisk in the warm milk until smooth, then beat in the egg to form a thick pouring batter (thicker than crêpes, thinner than drop scones).
- Cover and leave somewhere warm for 45–60 minutes until slightly bubbly.
- Poffertjes panHeat a poffertjes pan (or frying pan) over medium-low heat and butter generously. Fill each hollow about three-quarters full.Heavy frying pan or Crepe makerHeat a heavy frying pan or electric crêpe maker on medium-low for several minutes. The heat should be gentle, not hot — butter should foam quietly, not sizzle hard.Instead of greasing the whole pan, place small blobs of butter spaced across the surface and allow each to melt into a small puddle.Using a squeeze bottle, piping bag or teaspoon, drop small rounds of batter into each butter puddle, about 4–5 cm wide, keeping them slightly thick rather than letting them spread thin.
- Cook for about 1 minute until bubbles form and the base is golden, then turn using a skewer or fork and cook the second side for another minute.
- Serve immediately piled high with melted butter and a heavy dusting of icing sugar.
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