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Perfect Homemade Poffertjes

2 white plates with a serve of Poffertjes on each dusted with icing sugar.

Poffertjes are a beloved part of Dutch culinary heritage, that dates back several centuries. These small, fluffy pancakes are an integral part of Dutch culture and cuisine, making appearances at festivals, markets, and homes. Over time, poffertjes have become a popular snack not only in the Netherlands but around the world. Traditionally, they are served with a generous dusting of powdered sugar and knobs of butter. But outside of the Netherlands, they’re often enjoyed with syrups, fruits, or whipped cream for those looking to take their indulgence a step further.

Poffertjes were originally made with buckwheat flour, which gave them a unique taste and nutritional value. Nowadays, they are frequently prepared using a combination of buckwheat and wheat flour, resulting in a lighter texture while still preserving their traditional essence. The distinctive fluffy texture of poffertjes is achieved by adding yeast to the batter, setting them apart from typical pancakes made with baking powder. Although these small pancakes are available at markets throughout Australia, the only ones I have ever tried from these stalls were made with white flour. As usch I’ve made my recipe using simple plain white flour, so you can replicate what you may already have tried before.

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Cooking requires a specialized cast iron pan with shallow indentations, allowing for the distinctive small, fluffy shape. This method of cooking has remained largely unchanged over the years, contributing to the nostalgic charm of poffertjes.

Poffertjes being cooked.

Do you need a Poffertjes pan?

Do you need a special pan to make poffertjes? Well, having a Poffertjes pan certainly makes the job easier and gives you those signature fluffy mini pancakes with the perfect shape. B ut, don’t let the lack of one stop you! You can still whip up these little delights in a regular frypan; they’ll just be a little flatter like mini pancakes rather than the traditional Dutch shape.

When it comes to investing in a Poffertjes pan, my experience highlights cast iron pans as top contenders. Why? They excel in heat retention, ensuring flawless mini pancake preparation each time. While various alternate options exist today, ranging from non-stick to electric, the consistent heat control of cast iron may render it the optimal choice for this delightful dish, provided you have the appropriate cooking surface. For example, in my home kitchen, induction isn’t ideal for this pan type; although still functional, it lacks sufficient surface area for adequate heating. To address this, I filmed the video in the Cooking School using a gas stove top to ensure ample and even heat distribution at the base.

Remember, whether you have the traditional pan or not, making Poffertjes is all about the joy of cooking and sharing delicious food. So, grab your apron, and let’s get started!

Can you freeze Poffertjes?

They freeze wonderfully, making them a great make-ahead treat. Here’s how to do it properly to maintain their deliciousness:
Cool Completely: First, allow the poffertjes to cool completely after cooking. This helps prevent ice crystals forming, which can affect their texture.

Single Layer Freeze: Place the cooled poffertjes on a baking sheet in a single layer, making sure they’re not touching each other. Freeze them like this for about an hour or until they’re firm. This step helps prevent them from sticking together in the freezer.

Transfer to a Freezer-Safe Container: Once they’re firm, transfer the poffertjes to a freezer-safe container or a zip-lock freezer bag. If you’re using a container, you might want to layer them with parchment paper in between to prevent sticking. Squeeze out as much air as possible from the bag if using one to minimize freezer burn.

Label and Freeze: Don’t forget to label your container or bag with the date. Poffertjes can be frozen for up to 3 months.

Reheating: When you’re ready to enjoy your frozen poffertjes, you can reheat them without needing to thaw. A quick zap in the microwave until they’re warm and soft, or in a preheated oven to 180°C (350°F) for a few minutes. If you’ve frozen them individually, you can also reheat only as many as you need, keeping the rest frozen for later.

Poffertjes

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becs-table.com.au
Whip up perfect Poffertjes, using this simple Dutch Mini Pancake recipe. Ideal for a quick and easy breakfast.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Difficulty Medium
Course Afternoon Tea, Breakfast, Snack
Cuisine Dutch
Servings 8 or less 😊
Method Thermomix and Conventional

Equipment

  • 1 Thermomix (optional) TM or similar appliance or weigh scales a jug and whisk
  • 1 Poffertje pan
  • 1 Squeeze bottle and funnel

Ingredients
  

  • 380 g Milk
  • 7 g Dried yeast
  • 300 g Plain Flour more traditional 50/50 plain flour/buckwheat flour
  • 2 Eggs 100g weight without shell
  • 60 g Caster sugar
  • 1 Pinch of salt
  • Optional:
  • Additional milk if batter is too thick *see tips

Making and Serving

  • Melted Butter for brushing the pan
  • Icing sugar pure or soft
  • Butter traditionally served with knobs of butter
  • For drizzling: honey, maple syrup, strawberry jam, and cream, the combinations are limited only by your imagination.

Instructions
 

  • Optional Pre-Step: You can skip this step if you have plenty of time to wait time for the yeast to activate. In the TM bowl, add milk and dried yeast. Ensure the yeast doesn’t sit on top of the blades. Use the Warm-Up Mode, setting the temperature to 40°C.
  • Mix the Batter: Add flour, eggs, and caster sugar to the TM bowl. Mix for 10 seconds at speed 4. Scrape down the sides of the bowl and mix again for another 10 seconds.
  • Let the Batter Rest: Allow the batter to rest in the bowl for about 20 to 30 minutes before using. If you skipped the optional pre-step, let the batter sit for about an hour at room temperature. Aim for a pourable consistency, similar to thick pancake batter. If it's too thick, adjust by adding a bit more milk and mix until combined.
  • Prepare for Cooking: For easier handling, transfer the batter into a squeeze bottle using a funnel. This step is optional but recommended.
  • Cook the Poffertjes: Heat your poffertjes pan over medium heat. Once hot, brush each mould generously with butter. Fill the moulds nearly to the top with batter, either directly from the bowl or using the squeeze bottle for precision.
  • Flip and Cook: Wait for bubbles to form on the surface, similar to pancakes, then flip each poffertje using a fork, skewer, or a similar tool. Cook for another minute on the other side until golden brown.
  • Serve: Once they’re puffed up and cooked through, remove the poffertjes from the pan. Brush each with melted butter and sprinkle with icing sugar. Feel free to drizzle with honey or maple syrup, or top with your favourite accompaniments.

Video

YouTube video

Notes

If you find your Poffertjes are a little too heavy add a touch more milk or even another egg. The batter should be slightly thicker than a pancake batter, but still quite pourable. 
You can keep these in the fridge in an airtight container for a few days, but make sure it has enough space for the yeast to grow. 
You could cook them the night before so you can make them as an easy breakfast treat.

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