Poffertjes
These small, fluffy Dutch pancakes are a delightful treat, traditionally served with butter and powdered sugar. Made with a yeast-leavened batter, they have a unique light texture and are perfect for a sweet snack or dessert.
An original recipe by Forkin
- Total time
- 1 hr 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 422 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 125 gall-purpose flour
- 125 gbuckwheat flour
- 7 gactive dry yeast
- 15 ggranulated sugar
- 2 gsalt
- 300 mlmilk, lukewarm
- 1 pcsegg, beaten
for batter
- 20 gmelted butter
for cooking
- 30 gbutter
for serving
- 30 gpowdered sugar
Equipment
poffertjes pan · pastry brush · fork · large bowl · kitchen towel · whisk · sieve
The method
Step by step
- 1
In a large bowl, combine the all-purpose flour, buckwheat flour, active dry yeast, granulated sugar, and salt. Whisk them together until well mixed.
About 2 min
- 2
Gradually add the lukewarm milk to the dry ingredients, whisking continuously to form a smooth batter.
About 3 min
Cook’s note: Ensure the milk is lukewarm (around 37°C or 98°F) to activate the yeast without killing it.
- 3
Stir in the beaten egg and the melted butter (for batter) until fully incorporated.
About 2 min
- 4
Cover the bowl with a clean kitchen towel or plastic wrap and let it rest in a warm place for about 1 hour, or until the batter has doubled in size.
About 1 hr
Cook’s note: A slightly warm oven (turned off) or a sunny spot on the counter works well for proofing.
- 5
Heat a poffertjes pan over medium heat. Lightly brush each well with some of the butter (for cooking).
About 2 min
Cook’s note: If you don't have a poffertjes pan, you can use a regular non-stick pan to make small, thick pancakes.
- 6
Pour or pipe the batter into each well, filling it about two-thirds full.
About 2 min
Cook’s note: A squeeze bottle or a small spoon can help with precise pouring.
- 7
Cook for 1-2 minutes until small bubbles appear on the surface and the edges look set.
About 2 min
- 8
Flip the poffertjes using a fork or skewer and cook for another 1-2 minutes until golden brown and cooked through.
About 2 min
- 9
Transfer the cooked poffertjes to a plate. Repeat with the remaining batter, adding more butter (for cooking) to the pan as needed.
About 7 min
Cook’s note: Keep cooked poffertjes warm under a clean towel while you finish the batch.
- 10
Serve immediately, garnished with a generous dusting of powdered sugar and an extra pat of butter on the side if desired.
Per serving
Nutrition
- Calories
- 422.2kcal
- Protein
- 11.6g
- Carbs
- 63.5g
- Fat
- 13.3g
- Fibre
- 2.2g
- Sugar
- 15.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover poffertjes in an airtight container in the refrigerator.
Reheat gently in a microwave or a dry pan until warmed through.
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