Poffertjes (Dutch Mini Pancakes) Recipe
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.
- 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
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
- 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.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, and salt. Stir to evenly distribute the ingredients.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
