Poffertjes (Dutch Pancakes)

Poffertjes are a traditional Dutch batter treat. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour. Unlike pancakes, they have a light, spongey texture. Typically, poffertjes are served with powdered sugar and butter.

Mainly in the colder seasons, temporary stands selling poffertjes are quite popular, and sell portions containing one or two dozen of them. Sometimes the cook prepares them freshly for you. They are sold on a small cardboard (sometimes plastic) plate and come with a small disposable fork the size of a pastry fork. Poffertjes are not difficult to prepare, but a special pan with several shallow indentations in the bottom is required.

Ingredients

• • 400ml milk

  • 15 g fresh yeast or 7 g dried yeast

  • 200 g flour (I used whole-wheat flour)

  • 100 g buckwheat flour (I used white flour)

  • Pinch of salt

  • 1 egg

Directions

• 1. Warm the milk until lukewarm.

  2. Crumble/sprinkle the yeast into a small bowl, add a splash of milk and mix until smooth.

  3. Mix the yeast with a bit of warm milk in a small bowl, stirring till it dissolves.

  4. In a bowl, beat the flours, salt, yeast mixture, egg and the remaining warm milk with a whisk to a smooth batter. Whisk well to remove any lumps.

  5. Place a tea towel over the bowl and place in warm place for an hour to rise.

  6. Using a whisk, stir well to combine.

  7. Heat your Poffertjes pan and when hot, lightly grease.

  8. Then gently fill each hole to about 3/4s of the way up.

  9. After a few minutes, gently loosen them and flip over, when the underside is golden.