Poffertjes

Name: Poffertjes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Dutch
Ingredients: 1 cup whole milk, warmed; 2 tsp active dry yeast; 2 tsp granulated sugar; 1 cup buckwheat flour; 1/2 cup all-purpose flour; 1/4 tsp salt; 2 large eggs, beaten; 3 tbsp unsalted butter, melted; 2 tbsp salted butter (for serving); 2 tbsp powdered sugar (for dusting)

Small, fluffy Dutch pancakes made from a yeasted buckwheat batter and cooked in a dimpled cast iron pan, then served with butter and powdered sugar. They are a fairground favorite across the Netherlands. Plan ahead: let the batter rest for 1 hour.

35 minMediumServes 4380 cal/serving

DutchBreakfastStovetopVegetarian

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Ingredients

1 cup whole milk, warmed
2 tsp active dry yeast
2 tsp granulated sugar
1 cup buckwheat flour
1/2 cup all-purpose flour
1/4 tsp salt
2 large eggs, beaten
3 tbsp unsalted butter, melted
2 tbsp salted butter (for serving)
2 tbsp powdered sugar (for dusting)

Instructions

1

Warm 1 cup warmed whole milk until lukewarm, about 110°F. Whisk in 2 tsp active dry yeast and 2 tsp granulated sugar and let stand 5 minutes until foamy.
2

Whisk 1 cup buckwheat flour, 1/2 cup all-purpose flour, and 1/4 tsp salt into the milk. Beat in 2 large beaten eggs and 3 tbsp melted unsalted butter until smooth.
3

Cover the batter and let it rest in a warm place for 1 hour, until bubbly and slightly risen.
4

Heat a poffertjes pan, a cast iron pan with small dimpled cups, over medium heat. Brush each cup with a little of 3 tbsp melted unsalted butter.
5

Spoon batter into each cup until about two-thirds full. Cook 1 to 2 minutes, until bubbles form on top and the edges look set.
6

Flip each poffertje with a fork or skewer and cook 30 to 60 seconds more until golden. Transfer them to a plate.
7

Top the warm poffertjes with 2 tbsp salted butter (for serving) and dust them with 2 tbsp powdered sugar (for dusting). Serve right away.

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Questions

How do I know when Poffertjes is done?

Go by the cues in the method rather than the clock. Step 3: cook until bubbly and slightly risen. Step 5: cook until bubbles form on top and the edges look set.

What if the yeast does not foam in Poffertjes?

Step 1 reads: "Whisk in 2 tsp active dry yeast and 2 tsp granulated sugar and let stand 5 minutes until foamy." Then it is dead or the liquid was too hot. Step 1 is the test: no foam after ten minutes means start again with fresh yeast and liquid that feels barely warm, about 105 F.

Do I need any special equipment for Poffertjes?

Beyond a knife and a board, the method uses a cast-iron skillet (step 4) and skewers (step 6). If you do not have one, a heavy stainless skillet replaces the cast iron; preheat it a little longer.

What can I use instead of yeast in Poffertjes?

The entry for Poffertjes calls for 2 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Is Poffertjes vegan?

No, though it is vegetarian. What keeps it from vegan is 1 cup whole milk, warmed, 3 tbsp unsalted butter, melted, 2 tbsp salted butter (for serving) and 2 large eggs, beaten. For fully plant-based entries, see the vegan breakfast collection.

How do I store and reheat Poffertjes?

Refrigerate what is left of Poffertjes within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

Patat side
Thai Iced Tea drink
Jasmine Rice side

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