Poffertjes recipe

poffertjes met stroop

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
  • butter

Extra’s:

  • 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!

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