You might know them, the Dutch mini pancakes: poffertjes. It’s probably been about 10 years since I last made them. Last week, when I was cleaning, I bumbed into a very old, but great cast iron poffertjes pan. Of course I just had to use it, so I made poffertjes for lunch. This recipe for poffertjes is really good for making them really fluffy. Time to put on your apron!
You will need:
- 250 gr flour
- 3 dl warm milk
- 10 gr yeast
- 2 eggs
- pinch of salt
- poffertjes pan
How to make:
Put the yeast and warm milk together and set aside. Mix together the flour and salt and add the eggs and whisk until combined. Then slowly add the milk-yeast mixture in as well and stir well. Make sure there are no lumps in the batter. After mixing everything together cover the bowl with a damp towel, put it in a warm place and let it sit for an hour.
When the batter is ready, heat the pan and butter each dimple. Then pour in a little bit of batter in each dimple (be careful not to put in too much though). I usually put the batter in a squeeze bottle to be more precise, but scooping it with a spoon works fine too.
When the top starts to become bubbly and the sides are dry, it is time to flip them using a toothpick or a thin fork. When both sides are golden brown, they are done!
Sprinkle some powdered sugar on top of the poffertjes and serve with a piece of butter. Enjoy!