Dutch Poffertjes, Soft Mini Pancakes Dusted with Powdered Sugar
🧂 Ingredients
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- 150 grams medium-protein all-purpose flour
- 50 grams buckwheat flour (can be substituted with regular all-purpose flour)
- 1 tsp instant yeast
- 250 ml warm milk
- 1 egg
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 3 tbsp unsalted butter, melted
- to taste butter for greasing the pan
- to taste powdered sugar for dusting
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👩🍳 Instructions
- 1 Mix the warm milk (lukewarm, not hot) with the instant yeast and 1 tbsp of granulated sugar, stir well, and let it sit for 5-10 minutes until foamy.
- 2 In a large bowl, combine the all-purpose flour, buckwheat flour, remaining granulated sugar, and salt. Stir until evenly mixed.
- 3 Pour the milk-yeast mixture into the flour mixture little by little while whisking to prevent lumps.
- 4 Add the egg and melted butter, then mix again until the batter is smooth and has the consistency of a slightly thick pancake batter.
- 5 Cover the bowl with a clean cloth and let the batter rest for 45-60 minutes in a warm place until it rises and becomes bubbly.
- 6 Heat a poffertjes pan (or a takoyaki pan) over medium heat, and lightly grease each hole with a bit of butter.
- 7 Pour the batter into each hole of the pan until almost full, and cook for about 1-2 minutes until the bottom turns golden brown and small bubbles appear.
- 8 Flip each poffertje using a skewer or a small fork, and cook the other side for about 1 more minute until evenly cooked and golden brown.
- 9 Remove the poffertjes, arrange them on a serving plate, generously dust with powdered sugar, and add a small pat of butter on top. Serve while warm.
💡 Tips
• Make sure the milk used to dissolve the yeast is only lukewarm; if it's too hot, the yeast will die and the batter won't rise.
• A special poffertjes pan (similar to a takoyaki pan but shallower) can be bought online, but if you don't have one, a regular takoyaki pan will work too.
• Don't uncover the batter too soon—let it rise fully so the poffertjes turn out soft and airy on the inside.
• Serve immediately after cooking, as poffertjes taste best while warm; the texture will firm up once they cool down.
📊 Nutrition Facts / serving
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