NetherlandsBreakfast
Dutch poffertjes (mini pancakes)
Poffertjes are small, fluffy Dutch pancakes, traditionally made with yeast and a mix of wheat and buckwheat flours. They have a slightly chewy texture from the buckwheat and a delicate rise from the yeast, making them airy and light. The batter needs about 45 minutes to rest, but the cooking itself is quick once your special pan is hot. Serve them warm with a knob of butter and a dusting of powdered sugar.
Method
5 steps · 28 min total
- 01
Activate the Yeast
In a small bowl, whisk the dry yeast into some lukewarm milk until it's fully dissolved. Let it sit for a few minutes; you should see it start to foam slightly. - 02
Combine Flours and Liquids
In a large bowl, combine the buckwheat flour and flour. Make a well in the center, then pour in the activated yeast mixture. Gradually add the remaining milk, stirring gently from the center outwards until you have a smooth, lump-free batter.
