Poffertjes (Dutch Mini Pancakes) Recipe

Introduction

Poffertjes are small, fluffy Dutch pancakes that are perfect for a cozy breakfast or sweet snack. They are light, airy, and traditionally cooked in a special pan with shallow indentations. Served warm with butter and powdered sugar, poffertjes are a delightful treat that’s easy to make at home.

Ingredients

• 1 tbsp SAF Instant Yeast
• 1 1/2 cup warm milk (90 to 100 degrees F)
• 1 3/4 cup white flour (All Purpose Flour)
• 1 tbsp sugar
• 1/2 tsp salt
• 1 egg
• Butter (for generously greasing the pan)

Instructions

1. Step 1: Warm the milk to lukewarm, about 90 to 100 degrees Fahrenheit. Add the dry yeast and let it dissolve for a few minutes while you prepare the other ingredients.
2. Step 2: In a large bowl, combine the flour, sugar, and salt. Stir to mix evenly.
3. Step 3: Pour the yeast and milk mixture into the flour blend, then add the egg.
4. Step 4: Stir the ingredients until just barely combined. Be careful not to overmix to keep the batter light.
5. Step 5: Cover the bowl and let the batter rise at room temperature for at least 30 minutes, ideally about an hour.
6. Step 6: Heat a poffertjes pan or an aebleskiver pan over medium-high heat. Generously grease each indentation with butter.
7. Step 7: Fill each divot about halfway with batter. Cook for 1-2 minutes until the edges start to set, then carefully flip each poffertje with a skewer.
8. Step 8: Cook for another 1-2 minutes on the other side until golden and puffed. Remove from the pan and serve warm.

Tips & Variations

• Use a skewer or toothpick to easily flip the poffertjes without deflating them.
• Add a splash of vanilla extract or lemon zest to the batter for extra flavor.
• If you don’t have a poffertjes pan, an aebleskiver pan works well as a substitute.
• Serve with powdered sugar, fresh berries, or maple syrup for a delicious twist.

Storage

Store leftover poffertjes in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a skillet over low heat or in a toaster oven to restore crispness. They are best enjoyed fresh but can be frozen for up to a month and reheated before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and refrigerate it covered. Allow it to come to room temperature before cooking for best results.

What if I don’t have a poffertjes pan?

You can use an aebleskiver pan or even a mini muffin tin as alternatives, though the traditional pan shapes the pancakes uniquely.

Poffertjes (Dutch Mini Pancakes) Recipe

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Poffertjes are traditional Dutch mini pancakes made with a light, fluffy yeast batter. These bite-sized treats are cooked in a special pan with shallow indentations, giving them their characteristic puffed shape and soft texture. Served warm with butter and powdered sugar, poffertjes are a delightful snack or dessert perfect for any occasion.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: Approximately 30–40 mini poffertjes 1x
• Category: Dessert
• Method: Frying
• Cuisine: Dutch

Ingredients

Scale 1x2x3x

Yeast Mixture

• 1 tbsp SAF Instant Yeast
• 1 1/2 cup warm milk (90 to 100 degrees F)

Dry Ingredients

• 1 3/4 cup white flour (All Purpose Flour)
• 1 tbsp sugar
• 1/2 tsp salt

Wet Ingredients

• 1 egg
• Butter (for generously greasing the pan)

Instructions

1. Activate Yeast: Warm the milk to lukewarm, about 90 to 100 degrees Fahrenheit. Sprinkle the instant yeast over the warm milk and allow it to dissolve and activate for a few minutes while preparing the other ingredients.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, and salt. Stir to evenly distribute the ingredients.
3. Combine Wet and Dry: Pour the yeast and warm milk mixture into the flour mixture. Crack in the egg. Stir gently until the batter is just combined, taking care not to overwork it to maintain a light texture.
4. Let Dough Rise: Cover the bowl and let the batter rise at room temperature for 30 minutes to an hour, allowing the yeast to create air bubbles and fluff up the batter.
5. Prepare Cooking Pan: Heat a poffertjes pan or an aebleskiver pan over medium-high heat. Generously grease each indentation with butter to prevent sticking and enhance flavor.
6. Cook Poffertjes – First Side: Pour batter into each greased divot, filling them halfway. Cook for 1 to 2 minutes until the bottoms are golden and bubbles appear on top.
7. Flip and Cook – Second Side: Using a skewer or small fork, carefully flip each poffertje to cook the other side for another 1 to 2 minutes until golden brown and puffed.
8. Serve Warm: Remove from the pan and serve the poffertjes immediately, typically topped with extra butter and powdered sugar, or your choice of sweet toppings.

Notes

• Maintain the milk temperature between 90 to 100°F to effectively activate the yeast without killing it.
• A poffertjes pan or an aebleskiver pan is essential to achieve the traditional puffed shape and even cooking.
• Do not overmix the batter; it should remain slightly lumpy to keep the texture airy and light.
• Serve poffertjes immediately after cooking to enjoy their softness and warmth.
• You can substitute white flour with a blend of whole wheat for a healthier variation but expect a denser texture.

Keywords: Poffertjes, Dutch pancakes, mini pancakes, yeast pancakes, traditional Dutch dessert, poffertjes recipe