Tiny, fluffy yeasted pancakes cooked in a special dimpled pan, served in a cloud of powdered sugar and melting butter.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper plate or shallow bowl
Garnishes: powdered sugar, butter pat
Accompaniments: whipped cream, syrup
Instructions
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1
Combine both flours, yeast, salt, and sugar. Whisk in eggs and warm milk until smooth.
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2
Let batter rest 30 min until bubbly and risen.
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3
Heat a poffertjes pan and brush each dimple with butter.
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4
Pour small amount of batter into each dimple, filling two-thirds full.
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5
When bubbles form and edges set, flip each poffertje with a skewer. Cook until golden.
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6
Serve immediately with a generous dusting of powdered sugar and a pat of butter.
Did You Know?
Poffertjes were originally made by Catholic monks using communion wafer batter, which is why they traditionally contain buckwheat flour.
Chef's Notes
Equipment Tips
- poffertjes pan
- small ladle
- wooden skewer or fork
Garnishing
powdered sugar, butter pat
Accompaniments
whipped cream, syrup
The Story Behind Poffertjes
Poffertjes trace back to 18th-century church kitchens where monks made small pancakes from leftover communion wafer batter. They became wildly popular at Dutch fairs and Christmas markets, where poffertjes stands remain a beloved tradition.
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