Dutch
Poffertjes
These Dutch mini pancakes are made with yeast and buckwheat flour, giving them their familiar light, slightly nutty flavor. Serve them hot from the poffertjes pan with melting butter and a generous dusting of powdered sugar.
Watch it madeTruola · 2:18
Ingredients
- Buckwheat flour75g
- Plain flour75g
- Instant yeast1 tsp
- Lukewarm whole milk250ml
- Egg1 large
- Fine salt1/4 tsp
- Unsalted butter, melted1 tbsp
- Unsalted butter, for the pan and serving3 tbsp
- Powdered sugar3 tbsp
Method
- Whisk the buckwheat flour, plain flour, instant yeast, and salt together in a mixing bowl.
- Make a well in the center, add the egg and half of the lukewarm milk, and whisk until smooth.
- Whisk in the remaining milk and the melted butter to make a thick but pourable batter.
- Cover the bowl with a clean cloth and let the batter rise in a warm place for about 1 hour, until slightly bubbly and airy.
- Heat a poffertjes pan over medium heat and brush each dimple generously with butter.
- Stir the batter gently, then spoon or pipe it into the dimples, filling each about three-quarters full.
- Cook for 1 to 2 minutes, until the edges look set and small bubbles appear on top.
- Turn each poffertje with a skewer or small fork and cook for another minute, keeping the centers soft and fluffy.
- Transfer to a warm plate and repeat with the remaining batter, buttering the pan between batches.
- Serve immediately with small curls of butter and a thick dusting of powdered sugar.
Common questions
Can I substitute the buckwheat flour or make these with all plain flour?
Yes. For a milder, lighter flavor, replace some or all of the buckwheat flour with plain flour. Using all plain flour works, though the poffertjes will be less nutty and slightly less traditional in taste.
How long should the batter rise, and what should it look like when ready?
Let it rise about 1 hour in a warm place. It’s ready when it looks slightly puffed, airy, and a little bubbly on top. If your kitchen is cool, it may need a bit longer.
What are the most common mistakes when cooking poffertjes?
The biggest mistakes are using a pan that’s too hot, overfilling the dimples, and flipping too early. Keep the heat medium, fill each dimple only three-quarters full, and turn them when the edges are set and bubbles appear.
How should I store leftover poffertjes and reheat them?
Cool completely, then store in an airtight container in the fridge for up to 2 days. Reheat briefly in a low oven, toaster oven, or skillet. They’re best fresh, since they soften and lose fluffiness over time.
What’s the best way to serve poffertjes?
Serve them warm with plenty of butter and a generous dusting of powdered sugar. They’re also good with fruit, jam, or syrup, but the classic serving is simple: butter plus powdered sugar for the best flavor and texture.