Poffertjes recipe (Dutch mini pancakes)
Poffertjes, who doesn't know this Dutch delicacy? With this basic recipe, you can easily make the most delicious poffertjes without yeast at home!
Servings: 6 servings
Ingredients
- 250 grams of all purpose flour
- 1,5 tsp baking powder
- Pinch of salt
- 300 ml milk
- 2 eggs
Extra's
- Melted butter to grease your pan
- Powdered sugar to serve
Equipment
Instructions
- In a large mixing bowl, combine the dry ingredients: flour, baking powder and salt and whisk these dry ingredients together.
- Then, add the wet ingredients (make sure they are on room temperature): milk and eggs and mix until you have a smooth batter.
- This kind of pancake batter is a bit thicker, so you could use a piping bag. Personally, I found that a piping bag or squeeze bottle with a large enough opening works best for poffertjes batter.
- Place the poffertjes pan on the stove (medium heat) so that it is well heated. Heat a piece of butter in another pan. When it is melted, use a brush to grease the frying pan.
- Fill the holes 2/3 full with batter. If bubbles appear at the top, you can easily turn them over with a fork or wooden skewer. Will they not come off? Wait a few moments, and when they are just right, you can easily turn them over.
- Grease the pan for each round of poffertjes with butter and bake them all in that nice golden brown color.
- Serve the poffertjes immediately or place them on a large platter. Cover this plate with another plate or aluminum foil to keep them warm.
- Serve the poffertjes with some icing sugar and a cube of butter.
Tips
If necessary, start with half a plate to get used to the speed of making poffertjes. After all, you'll have to work pretty fast to make sure they don't get too dark.
How to store
Store tightly sealed in the refrigerator for up to two days. Heat briefly when serving.