Name: Poffertjes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Dutch
Ingredients: 1 ½ cups milk, warmed; 1 package instant yeast (2 ¼ teaspoons); 3 tablespoons sugar; 1 large egg; 2 cups all purpose flour; ¼ teaspoon salt; Softened butter for greasing the pan; Powdered sugar for dusting

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Introduction

Poffertjes are small, fluffy Dutch pancakes that are perfect for a cozy breakfast or a delightful snack. Light and airy with a slightly sweet flavor, they are traditionally served dusted with powdered sugar and butter. This recipe will guide you through making these delicious mini pancakes at home.

A white plate with a blue rim holds about three layers of small, round, golden brown mini pancakes scattered across the surface. These pancakes have a slightly crispy texture on top, with some showing smooth edges and others slightly puffed. Mixed among the pancakes are fresh red raspberries and dark blue blueberries, adding bright spots of color. The entire dish is lightly dusted with white powdered sugar. The plate sits on a folded grey cloth on a white marbled surface. Nearby, a small white jug and a small bowl filled with raspberries and blueberries are partly visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups milk, warmed
1 package instant yeast (2 ¼ teaspoons)

3 tablespoons sugar
2 cups all purpose flour

¼ teaspoon salt
1 large egg

Softened butter for greasing the pan
Powdered sugar for dusting

Instructions

Step 1: In a medium bowl, whisk together the warmed milk, instant yeast, and sugar. Let the mixture rest until the yeast becomes frothy, about 5 minutes.

Step 2: In a large bowl, whisk together the flour and salt. When the yeast mixture is ready, pour it into the bowl with the flour along with the egg.
Step 3: Use an electric hand mixer to beat the batter until smooth. A whisk can be used as well, but a mixer is quicker and produces a smoother batter.
Step 4: Cover the batter and let it rest for 45 minutes to an hour. It should become very bubbly and double in size.

Step 5: Heat a poffertjes pan or a large skillet over medium heat. Grease each cup or the surface of the skillet with softened butter. Scoop a heaping tablespoon of batter into each cup or spaced evenly if using a skillet.
Step 6: Cook for about 2 minutes, until bubbles form on the top of the uncooked batter, then flip each poffertje carefully.
Step 7: Cook for another 1-2 minutes until golden brown on both sides. Remove from the pan and continue with the remaining batter.

Step 8: Serve fresh, dusted with powdered sugar and accompanied by your favorite sweet breakfast sides.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the batter before resting.
If you don’t have a poffertjes pan, use a non-stick skillet and scoop the batter into small rounds, leaving space between each.

Serve with fresh fruit, whipped cream, or syrup for a delightful twist.

Storage

Store leftover poffertjes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to keep them soft. Poffertjes are best enjoyed fresh but can also be frozen; separate layers with parchment paper and thaw before reheating.

How to Serve

A white plate full of small, round golden-brown mini pancakes stacked on top of each other with a light dusting of powdered sugar. Among the pancakes, there are bright red raspberries and dark blue blueberries scattered around, adding vibrant color. A silver fork is holding one pancake above the plate, showing its fluffy texture. The plate is placed on a textured gray cloth, against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter and let it rest overnight in the refrigerator. Bring it to room temperature before cooking and give it a gentle stir.

What if I don’t have instant yeast?

You can use active dry yeast instead, but you’ll need to proof it in warm water for about 10 minutes before adding it to the milk and sugar mixture.