Poffertjes (Dutch Mini Pancake Puffs)
These cute mini pancake puffs, known as Poffertjes, are sure to please everyone! You can enjoy them as a snack, a dessert, or even as a special weekend breakfast at home, a perfect treat for you and the family!
Servings: 20 to 25
Ingredients
- 60 g buckwheat flour
- 60 g all-purpose flour
- 1/2 tsp salt
- 1 tbsp sugar
- 1 tsp instant or active dry yeast see the notes
- 1 egg
- 160 ml warm milk adjust as needed
- 1 tbsp butter melted
- Powdered sugar to serve
Instructions
- Whisk the buckwheat flour, plain flour, sugar and salt until well combined. Add the yeast if you use instant and mix.
- In a separate bowl, whisk the egg, melted butter and milk.
- Make a well in the flour. Pour half of the egg mixture and whisk until you have a paste. Stir in the remaining milk while whisking until you have a smooth batter. Add the yeast mixture if you use active dry yeast and mix gently.
- Cover the bowl and allow it to rise for about 1 hour in a warm place.
- After resting time, adjust the consistency of the batter by adding warm water, a little at a time, if it is too thick.
- For cooking, use a ‘poffertjes pan’ if you have one. I used my electric Takoyaki griddle.
- Heat a pan or griddle over medium-high heat. Then grease it liberally with butter or oil. Use a pastry brush or piece of kitchen paper to ensure all the holes are well-covered.
- Fill up each hole for about 3/4 using a squeeze bottle, jug, or spoon. Don’t overfill the holes, 3/4 full is plenty to allow for a little rise.
- Wait until holes are starting to appear in the top and then cover the pan with a lid.
- After the top of the pancakes are dried, flip each one by one using a fork, skewer, or a small spoon. Cook until they are golden on the other side as well.
- Remove from the pan and arrange them on a plate. Sprinkle generously with powdered sugar, add a knob of butter and enjoy! The poffertjes are best eaten while still warm.
Notes
*if you use instant yeast, just mix it with dry ingredients, no need to activate it. If you use active dry yeast, you need to activate the yeast first.