Poffertjes (Dutch Mini Pancakes)

These poffertjes (a Dutch word pronounced poff-ur-jis) are my go-to sweet treat when cooking for a crowd. Although they are known as ‘Dutch mini pancakes’, they actually taste a bit like doughnuts as they are made with yeast, giving them the most delicious flavor and airy texture. Simply top with butter and a dusting of confectioners’ (icing) sugar and dive in! Perfect for breakfast, brunch, or dessert – and ideal for Shrove Tuesday (pancake day)!

If you haven’t tried poffertjes before, they are dainty little puffs made with a yeasted batter. I think this often puts people off, as you do need to let the yeast prove for about an hour to give it time to do its thing. But it really is worth it, and it’s something a little different to regular pancakes. Plus, you can make it the night before, cover and leave it to prove overnight in the fridge.

Ingredients

• Milk – Opt for full-fat for the best results. You want to make sure it is lukewarm to activate the yeast. However, it mustn’t be too hot, or it will have the opposite effect and kill it. 
• Fast-action instant yeast – Instant yeast is the best here as it’s reliable and speeds up the process.
• All-purpose flour (plain flour) – The foundation of the pancakes; no specialty flour needed.
• Butter – I use it to grease the pan to prevent the poffertjes from sticking, as it has a better flavor than oil. I also add a knob on top of the warm poffertjes just before serving for richness (or try my whipped honey butter).

Making poffertjes without yeast

No yeast, no problem! If you haven’t cooked with yeast before, it’s really very simple, but if you don’t want to use it or you are short on time, here’s a version you can make without using yeast. Simply mix together the following ingredients:

• 10 fl oz (300 ml) whole milk, about 1 1/4 cups
• 8 3/4 oz (250 g) all-purpose (plain) flour, about 1 3/4 cups
• 2 eggs
• 1 tsp baking powder
• 1/2 tsp salt

Then fry the poffertjes as normal in a greased poffertjes pan – no need to rest the dough. They will not be as round and puffed but still delicious.

Do I need a Poffertjes pan?

I am of the opinion that you don’t need loads of kitchen supplies for every little thing, so buying a poffertjes pan is not a necessity if you are only going to make these once. However, they are relatively inexpensive, and they do make it a little more fun. If you are going to make these on a regular basis, I’d recommend this poffertjes pan. It makes it so easy. I have a whole post dedicated to all your questions on poffertjes pans.

How to make poffertjes

Here’s a quick visual guide — the full recipe with exact measurements is below.

ONE: In a large jug, mix together the lukewarm milk, yeast, and sugar. Leave to sit for about 10 minutes – or until frothy and bubbly.

TWO: Next, add the flour and salt to a large mixing bowl. Pour in the milk.

THREE: Add the egg, then whisk well until you have a smooth batter.

FOUR: Cover with plastic wrap or a clean towel and set aside to rest in a warm place for about 45 minutes to 1 hour – or until really bubbly and roughly doubled in size. If your house is colder, it might take a little longer. Make sure it doesn’t over-prove, or it will develop a sour flavor.

FIVE: When the poffertjes batter is ready, place a poffertjes pan or large non-stick frying pan over a medium heat. Once hot, generously grease the cavities of the pan with butter (or the base of the non-stick frying pan). Pour the poffertjes batter into a squeezy bottle (or use a small cookie scoop, ladle, piping bag, or jug).

SIX: Fill each hole of the poffertjes pan with batter until nearly at the top.  If you don’t have a poffertjes pan, you can just squeeze out small rounds (you want to use around 1 tbsp of batter for each one – depending on the size you want your poffertjes).

SEVEN: Cook for a few minutes or so – or until bubbly on top and golden underneath (use a toothpick to gently lift up and check). Quickly and carefully, flip the poffertjes over and cook for another minute or so on the other side.

EIGHT: Serve the poffertjes warm, topped with a knob of butter, a dusting of sieved confectioners’ (icing) sugar and fresh raspberries. 

Tips from Margie’s kitchen

• Milk temperature: Make sure your milk is lukewarm – if you have a thermometer, it should be between 100-115°F (38-46°C). Too hot and it will kill the yeast; too cold and it will slow down the fermentation process. 
• Whisking the batter: You want to whisk the batter until it is just smooth and lump-free. However, don’t be tempted to overmix or your poffertjes will become tough.
• Doubled in size: If you worry about knowing when your batter has doubled in size, you can always take a ‘before’ and ‘after’ photo on your phone. Alternatively, use a clear bowl when making the batter, then use an erasable marker pen to draw a line on the side.
• Proving time: The exact time your poffertjes batter takes to prove depends on the temperature of your room. Warmer areas will mean the batter is ready after a shorter period of time. However, if your house is on the colder side, you are likely to need a little longer. If you want to prove it overnight, it must go in the fridge, as this slows down the proving process so that you don’t end up with something over-proofed.
• Transferring the batter – I find the easiest way to transfer the batter is to pour it into a squeeze bottle first. However, if you don’t have one, you can use a clean piping bag and snip the end off, a small ladle, cookie scoop, or jug. 
• Perfect poffertjes: The key is to watch your poffertjes closely as they cook on a medium heat and to resist the urge to rush them. You need to give them enough time to bubble on top and turn golden underneath before you attempt to turn them. 

A note on the flour

Traditional poffertjes are usually made with a combination of buckwheat and all-purpose (plain) flour. However, the buckwheat flour can be tricky to get hold of, so I developed my recipe with just regular flour. They don’t have quite the same ‘nutty’ flavor that you get from cooking with buckwheat flour, but they still taste delicious.