Poffertjes: A Mini Dutch Pancakes Recipe
These mini Dutch pancakes are tiny, adorable, and tasty.
Equipment
- poffertjes pan
- small cookie scoop
Ingredients
- 1 1/2 cups milk heated to about 105 F (be careful not to overheat the milk, as temperatures of 140 F and over will kill the yeast)
- 2 1/4 tsp yeast you can use instant yeast or active dry yeast
- 1 3/4 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 pinch salt
- 1 large egg
To serve:
- unsalted butter
- confectioners' sugar
Instructions
- In a small bowl, add yeast to the warm milk and stir to combine. Let sit for about 10-15 minutes until frothy.
- Whisk together the dry ingredients (flour, sugar and salt) in a large mixing bowl. Add the milk-yeast mixture and egg. Stir with a whisk until smooth.
- Cover the bowl with plastic wrap and let sit at room temperature until bubbly and doubled in size, about 1 hour, or in the refrigerator overnight.
- Heat the poffertjes pan or just a regular old 12-inch skillet over medium heat until hot, 3-4 minutes. If you are using a poffertjes pan, brush the cavities with melted butter or spray with oil. If you're using a skillet, melt a generous knob of butter in the hot pan. Pour enough batter to fill each cavity, or measure out and pour about 2 tsp of pancake batter into the frying pan to form each poffertje. Let the poffertjes batter cook until the top surface is covered with bubbles (2 minutes). Flip and let cook another 2 minutes until golden brown.
- Remove tiny pancakes to a plate and sprinkle with confectioners’ sugar and top with butter. Yum!
Notes
This batter keeps well in the refrigerator for several days, so you can enjoy your miniature pancakes on weekday mornings, without the fuss of making the dough fresh.
Tried this recipe?Let us know how it was!