Traditional Dutch Poffertjes (Mini Pancakes)

Growing up with poffertjes was fun every time we went to get some from the famous Dutch poffertjeskraam close to our hometown. Thankfully making Dutch poffertjes at home is really easy although it does help to have a poffertjespan!

Course Breakfast, Dessert

Cuisine Dutch

Keyword buck wheat flour, flour

Prep Time 45

Cook Time 15

Total Time 1

Servings portions

Calories 604

Author Simone

Equipment

Poffertjespan

Ingredients

7 gr dried yeast
300 ml luke warm milk
125 gr all-purpose flour
125 gr buckwheat flour
2 eggs
butter
vanilla sugar

For serving

butter
icing sugar

Metric - Us customary

Instructions

Mix the dry yeast with some of the luke warm milk en stir until dissolved.
7 gr dried yeast, 300 ml luke warm milk
Place buckwheat and the flour together in a bowl and make a small circle in the middle. Add the yeast mixture into it. Add the milk and stir until you have a smooth batter.
125 gr all-purpose flour, 125 gr buckwheat flour
Add the eggs, salt and vanilla sugar and stir through. Leave to stand and rise for about 45 minutes.
2 eggs, vanilla sugar
Heat the poffertjespan and add a bit of butter into each hole. Fill halfway with batter and first bake one side until you can see the top dry out a little. Turn the poffertjes around with a small fork and bake the other side until cooked and golden brown.
butter
Serve the poffertjes with butter and icing sugar
butter, icing sugar

Nutrition