Poffertjes Recipe

Poffertjes are traditional fluffy cakes from the Netherlands. They are similar in appearance to pancakes, but smaller and sweeter. In contrast to pancakes, poffertjes are flipped before one side is cooked so that the results are softer. Usually, poffertjes are served with powdered sugar, butter and honey

Ingredients:

250 grams (2 cups) of all-purpose flour

350 ml (1.5 cups) of milk

2 large eggs

7 grams (2 teaspoons) of active dry yeast

1 tablespoon of sugar

1/2 teaspoon of salt

50 grams (1/4 cup) of melted butter (plus more for cooking)

Powdered sugar (for serving)

Optional: a splash of vanilla extract

Instructions:

Activate the Yeast:

In a small bowl, mix the warm milk (about 37-40°C or 98-104°F) with the sugar and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy. This step ensures that the yeast is active and will help the poffertjes rise properly.

Prepare the Batter:

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center of the dry ingredients.

Add the eggs into the well and start mixing gently.

Gradually pour in the yeast mixture and continue mixing until you get a smooth batter.

Add the melted butter and mix until fully incorporated. If you want to add a hint of vanilla, now is the time to stir in the vanilla extract.

Cover the bowl with a clean kitchen towel or plastic wrap and let it rest in a warm place for about 1 hour. The batter should rise and become bubbly.

Cooking the Poffertjes:

Heat a poffertjes pan (or a regular skillet if you don’t have a poffertjes pan) over medium heat. If you are using a regular skillet, make sure to keep the poffertjes small and round.

Brush the indentations of the pan with melted butter.

Once the pan is hot, pour the batter into a squeeze bottle or use a teaspoon to drop small amounts of batter into each indentation. Fill them almost to the top.

Cook the poffertjes for about 1-2 minutes on the first side. You will see bubbles forming on the surface, and the edges will start to set.

Use a small fork or skewer to flip each poffertje. Cook for another 1-2 minutes on the other side until they are golden brown and cooked through.

Remove the cooked poffertjes from the pan and transfer them to a serving plate. Continue this process until all the batter is used up, brushing the pan with more melted butter as needed.

Serving:

Poffertjes are best served warm. Dust them generously with powdered sugar before serving. You can also add a small pat of butter on top for extra richness.

For a more decadent treat, serve with whipped cream, fresh berries, or a drizzle of maple syrup.

Tips:

Ensure the milk is warm, not hot, to activate the yeast without killing it.

Letting the batter rest is crucial for the yeast to develop, giving the poffertjes their characteristic light and fluffy texture.

If you don't have a poffertjes pan, you can make mini pancakes on a regular skillet, though they might not have the same shape.

Enjoy your homemade poffertjes! They are perfect for a delightful breakfast or a sweet snack, bringing a taste of Dutch tradition to your table.