Dutch poffertjes (mini pancakes)
Dutch poffertjes are delicate, cloud-like mini pancakes with a tender crumb and just enough chew to hold their shape. Their flavor is subtly sweet, with a hint of vanilla and a faint nuttiness from the buckwheat flour, while the crisp edges from the hot pan add a satisfying contrast. Worth making for their irresistible texture alone, these bite-sized treats are best enjoyed fresh from the pan, dusted generously with powdered sugar for a simple yet elegant finish—equally perfect for breakfast or a light dessert.
Ingredients
- Flour125g
- Buckwheat Flour125g
- Eggs2
- Butter1 knob
- Milk300ml
- Yeast10g
- vanilla sugar1tsp
- ButterTo serve
- Icing SugarTo serve
Nutrition
Directions
- 1
Mix the dry yeast with some of the luke warm milk en stir until dissolved.
- 2
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.
- 3
Add the eggs, salt and vanille sugar and stir through. Leave to stand and rise for about 45 minutes.
- 4
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.
- 5
Serve the poffertjes with butter and icing sugar
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