Poffertjes

Poffertjes (Dutch Mini Buckwheat Pancakes)

Light, fluffy little Dutch pancakes made from a yeasted buckwheat batter and cooked in a special poffertjes pan with shallow round dimples. Traditionally piled high on a plate and finished with a knob of butter and a dusting of icing sugar.

Prep

15 min

Cook

25 min

Total

40 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •200 g (7 oz (about 1⅔ cups)) buckwheat flour, light buckwheat; can blend with plain wheat flour for extra fluffiness
• •100 g (3½ oz (about ¾ cup)) plain wheat flour, all-purpose; helps structure the batter so poffertjes hold their shape
• •10 g (2 tsp) instant dried yeast, or 20 g / 0.7 oz fresh yeast
• •300 ml (1¼ cups) whole milk, lukewarm, about 35 °C / 95 °F; dairy is traditional
• •2 g (½ tsp) fine salt
• •1 whole (1 large) egg, room temperature
• •30 g (2 Tbsp) unsalted butter, melted, plus extra for greasing the pan and serving
• •20 g (2 Tbsp) icing (powdered) sugar, for dusting; a small sifter helps
• •1 tsp neutral oil or melted butter, for brushing the poffertjes pan between batches

Steps

1. 1 Whisk the buckwheat flour, wheat flour, yeast and salt together in a large bowl.
2. 2 In a second bowl, whisk the lukewarm milk, egg and melted butter until smooth.
3. 3 Pour the wet mixture into the dry and whisk to a smooth, lump-free batter. It should be the consistency of heavy cream; if too thick, add a splash more milk. Cover and leave at warm room temperature for 45–60 minutes, until visibly bubbly on top.
4. 4 Heat a poffertjes pan (a special cast-iron or non-stick pan with shallow round dimples) over medium-low heat. Lightly brush the dimples with a little melted butter or neutral oil, then wipe away the excess with kitchen paper so the bottoms barely colour.
5. 5 Using a squeeze bottle, piping bag, or small ladle, fill each dimple about three-quarters full with batter. Cook for about 2 minutes, until the tops are set and full of small bubbles and the undersides are golden brown.
6. 6 Flip each poffertje with a small skewer, fork tip or teaspoon and cook for another 30–60 seconds, until the second side is also golden. They should be pale gold, not deep brown.
7. 7 Transfer to a plate loosely tented with foil to keep warm. Repeat with the remaining batter, brushing the pan lightly between batches. Do not be tempted to crank the heat: too hot and they will burn before the centres cook through; too cool and they will dry out and stay raw in the middle. Properly cooked poffertjes spring back when gently pressed.
8. 8 Pile the poffertjes high on a serving plate, top with a generous knob of cold butter so it melts into the stack, and finish with a thick snowfall of icing sugar. Serve immediately while warm and pillowy.