Poffertjes

Poffertjes

COUNTRY:

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

Ingredients
300 ml milk
2 large eggs
3/4 teaspoon active dry yeast
300g buckwheat flour
Pinch of salt
To serve
Icing sugar
Butter
Steps
  • 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.

  • 2.

    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.

  • 4.

    Heat some more butter in a pan and drizzle over the cooked poffertjes. Dust with icing sugar. Scoff.

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