These little baby pancakes are a traditional Dutch treat. Best served with melted butter and a dusting of icing sugar. If they’re smaller than normal pancakes, that means you can have double the amount, right? Right.
We didn’t have a poffertjes pan to hand (do you?) so used a value ‘cup bun tray’ from Argos which seemed to work pretty well.
Time: 1 hr 10 mins / Serves: 6 / DIFFICULTY: Medium
1. BATTER PREP
Carefully warm your milk in a pan on a medium heat. Once warmed, sprinkle the yeast on top and leave for 5-10 minutes to proof - you'll want to see a creamy foam form to show that the yeast isn't dead.
Mix the flour with the eggs, then slowly add the milk & yeast, continuously beating to avoid any lumps forming. Add a pinch of salt and then cover the mixture.
Leave to rise for 45 minutes.
3. MAKE POFFERTJES
Put your tray/tin over the hob on medium-high heat. Melt a bit of butter in each 'well' that's directly over the heat.
Spoon a small amount of batter into the 'wells' and wait until you see the sides start to lift away from the edges. Use a fork to quickly flip the poffertjes over and cook for another 3-5 minutes.
Heat some more butter in a pan and drizzle over the cooked poffertjes. Dust with icing sugar. Scoff.