Traditional Dutch Poffertjes

The Kitchen in 6L

A traditional recipe for Dutch mini-pancakes

5 from 1 vote

Prep Time 5

Cook Time 20

Rest Time (if using yeast) 1

Course Breakfast, Brunch, Snack

Cuisine Dutch, European

Servings 8 people

Calories 226 kcal

200 grams all-purpose flour
100 grams buckwheat or spelt flour
2 teaspoons instant dry yeast or baking powder
1 tablespoon white sugar
½ teaspoon salt
2 eggs
450 milliliters warm milk (not necessary for the milk to be warm if using baking powder)
40 grams unsalted butter melted, plus extra for brushing

Combine all the dry ingredients in a medium bowl and make a well in the centre. Crack the eggs into the centre and beat with a whisk. Slowly add half of the milk, beating well until the batter is smooth. Slowly add in in the rest of the milk, followed by the melted butter.
If using yeast, cover the bowl and leave to rest in a draft-free place for about 1 hour. If using baking powder, skip this step.
Heat a poffertjespan over medium-low heat. Once warm, grease the pan with some butter and spoon about 1 tablespoon of batter into each of the rounded shapes. Cook for about 30-60 seconds on each side, flipping once bubbles are forming and the bottom is dry. Serve warm with butter and powdered sugar.

Keyword dutch, pancakes, poffertjes