Dutch poffertjes (mini pancakes)
Puffy mini pancakes under melting butter and sugar snow — Dutch joy, twelve at a time.
- Total
- 25 min
- Serves
- 4
Poffertjes are the Netherlands' tiny act of joy: yeast-and-buckwheat batter dolloped into a dimpled pan, flipped at the half-set moment, and served in puffy clouds under melting butter and a snowfall of icing sugar. They're barely three bites each, which is exactly why you eat twelve. Street-fair happiness, home edition.
Ingredients
- 125g Flour
- 125g Buckwheat Flour
- 2 Eggs
- 1 knob Butter
- 300ml Milk
- 10g Yeast
- 1tsp vanilla sugar
- To serve Butter
- To serve Icing Sugar
Instructions
- Mix the dry yeast with some of the luke warm milk en stir until dissolved.
- Place buckwheat and the flour together in a bowl and make a small circle in the middle. Add the yeast mixture into it. Add the milk and stir until you have a smooth batter.
- Add the eggs, salt and vanille sugar and stir through. Leave to stand and rise for about 45 minutes.
- Heat the poffertjespan and add a bit of butter into each hole. Fill halfway with batter and first bake one side until you can see the top dry out a little. Turn the poffertjes around with a small fork and bake the other side until cooked and golden brown.
- Serve the poffertjes with butter and icing sugar
Nutrition (per serving)
- Calories
- 250
- Protein
- 8 g
- Fat
- 10 g
- Carbs
- 35 g
Adapted from insimoneskitchen.com. Rewritten and re-photographed by MealIdeas.
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