Simple Poffertjes - Dutch Mini Pancakes

Simple Poffertjes - Dutch Mini Pancakes

from wandercooks.com
15 min

The best weekend breakfast, snack or dessert you can ask for - Poffertjes! Grab 7 ingredients, and you’ll have a stack of Dutch mini pancakes piling on your plate in no time.

Ingredients

  • 1 1/2 cups milk (375ml / 12.68floz very warm but not hot (1 1/2 minutes on high in microwave), sub oat or almond milk)
  • 2 1/2 tsp instant yeast (7g slightly heaped)
  • 2 cups plain flour / all purpose flour (280g / 9.87oz sub buckwheat flour or half and half)
  • 1 egg
  • ¼ cup sugar
  • 2 tbsp butter (25g, softened or melted to grease pan)
  • 1/2 tbsp icing sugar / powdered sugar (to dust)

Directions

  1. 1

    In a large mixing bowl, add the flour, sugar and yeast, giving it a quick mix and making a well in the centre.

  2. 2

    Pour in the warmed milk and egg, then whisk into a batter. Cover with a tea towel or silicone bowl cover, and leave to rise for an hour. The batter should be double in size and look very bubbly when ready. Note: If in a colder climate, allow extra time and pop the bowl in a warm location.

  3. 3

    Grease a poffertjes pan or frying pan with the butter over a medium heat. Once warmed, add heaped tablespoons of batter into each well in the poffertjes pan. Make sure to leave space if using a frying pan.

  4. 4

    Once bubbles start to pop on top (1-2 minutes), flip using a single chopstick or skewer (similar to making takoyaki). Allow to cook for another minute or two, once puffed up and cooked through, then remove from the pan. Repeat until all batter is used up.

  5. 5

    Serve while hot, sprinkling icing sugar / powdered sugar over the top to dust.