Poffertjes Recipe (Little Dutch Pancakes)
Easy poffertjes recipe to make little Dutch pancakes dusted with powdered sugar. Learn how to make these mini Dutch pancakes and enjoy them in the mornings for breakfast with butter and maple syrup.
Ingredients
- 150 grams (5.3 ounces) plain flour
- 100 grams (3.5 ounces) buckwheat flour <-- see note 1
- 1 teaspoon sugar
- Pinch of salt
- 2 ½ teaspoons dry instant yeast
- 400 ml (1 ¾ cups )milk lukewarm <-- see note 2
- 2 large eggs
Instructions
- Place the flours, sugar, salt and yeast into a large 2 litre jug, and mix the dry ingredients together.
- Pour in the warm milk and the eggs. Use a whisk or large wooden spoon and mix the batter until it is lump free.
- Cover the jug with a clean tea towel (or plastic food wrap), place in a warm area and allow to rise for about 1 hour or until almost doubled in size.
- Give the batter a quick mix, then pour some of the batter into a plastic squirt bottle. <-- see note 3
- Heat up a poffertjes maker and brush butter in the holes. Use the squirt bottle to fill each hole to the top with batter. Cook them until the bottoms start turning brown and the batter on the top has firmed up. Use a skewer to flip the poffertjes over and allow to cook for a minute or two. Remove from the poffertjes maker and transfer to a plate. Repeat the process for the remaining batter.
- Serve hot sprinkled with icing sugar and butter, or with jam and cream.
Notes
Note 1: If you can’t get buckwheat flour or you don’t like the taste of it, replace the amount of buckwheat with plain flour.
Note 2: Warm the milk just enough to take the chill out of it.
Note 3: Squirt bottles for cooking can be purchased or, recycle an empty plastic food bottle with a pointed nozzle cap.