Classic Dutch Poffertjes

What you’ll need

10 tools across 6 steps.

• salad bowlEssentialstep 2
• WhiskEssentialstep 2
• kitchen towelEssentialstep 3
• mini ramekinstep 1
• P
  poffertjes_panstep 4
• Pastry brushstep 4
• squeeze bottlestep 5
• food pickstep 5
• skewerstep 5
• serving platestep 6

Method

1. 1

   Activate the Yeast

   In a small bowl, combine 250 ml of warm milk (ensure it's not too hot, around 37°C/100°F) with 7 g of active dry yeast and a pinch of the granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.

   The milk should be warm enough to activate the yeast but not hot enough to kill it. If it doesn't foam, your yeast might be old or the milk too hot/cold.

   Yeast Activation: 10 minmini ramekin
2. 2

   Prepare the Batter

   In a large mixing bowl, whisk together 150 g of all-purpose flour and 50 g of buckwheat flour. In a separate bowl, whisk the large egg with the remaining granulated sugar and 30g of melted unsalted butter (from the 30g portion specified in the ingredients).

   Using a mix of flours gives poffertjes their characteristic texture and flavor. Ensure butter is melted but not hot.

   salad bowlWhisk
3. 3

   Combine Ingredients and Rest

   Pour the activated yeast mixture and the egg mixture into the flour mixture. Whisk until just combined and smooth. The batter should be thick but pourable. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest in a warm place for 30-60 minutes, or until it has doubled in size and is bubbly.

   Overmixing can lead to tough poffertjes. A warm environment helps the yeast activate faster. If your kitchen is cool, you can place the bowl in a slightly warm (turned off) oven.

   Batter Rest: 45 minkitchen towel
4. 4

   Heat Poffertjes Pan

   Place a poffertjes pan (a special cast-iron pan with indentations) over medium heat. Once hot, lightly brush the indentations with a small amount of the remaining unsalted butter (from the 20g portion).

   A well-seasoned poffertjes pan will prevent sticking. If you don't have one, you can use a regular non-stick pan to make small pancakes, though they won't have the traditional shape.

   P

   poffertjes_panPastry brush
5. 5

   Cook the Poffertjes

   Pour or pipe the batter into each indentation, filling them about two-thirds full. Cook for 1-2 minutes until small bubbles appear on the surface and the edges look set. Carefully flip each poffertje with a small fork or skewer and cook for another 1-2 minutes until golden brown and cooked through. Repeat with the remaining batter, re-buttering the pan as needed.

   A squeeze bottle or piping bag makes filling the indentations much easier and less messy. Don't overcrowd the pan.

   Cooking Poffertjes (per batch): 4 minsqueeze bottlefood pickskewer
6. 6

   Serve Warm

   Transfer the cooked poffertjes to a serving plate. Dust generously with powdered sugar and add a small piece of the remaining melted unsalted butter on top, allowing it to melt into the warm pancakes. Serve immediately and enjoy your 4 servings of authentic Dutch Poffertjes!

   Poffertjes are best enjoyed fresh and warm. For an extra treat, serve with a side of fresh berries or a drizzle of stroop (Dutch syrup).

   serving plate