Poffertjes - The Mini Dutch Pancakes Recipe With Yeast
Poffertjes are mini Dutch pancakes that have a fluffy and light texture. They’re such little delights that melt in your mouth, and with the sprinkle of icing sugar that gives the right sweetness.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ⅓ cups plain flour/ all-purpose flour.
- 2 eggs (at room temperature,)
- 3 tablespoons granulated sugar.
- 1 teaspoon instant dried yeast.
- 1 teaspoon vanilla extract.
- ½ teaspoon salt.
- 1 ⅕ cups whole milk.
- 2 tablespoons unsalted butter (melted. And more for brushing the pan.)
- 50 Icing sugar.
- Butter for serving (optional.)
Instructions
- 1
In a mixing bowl, place the flour, sugar, dried yeast, and salt.
- 2
Heat the milk until it’s lukewarm (around 98°-105° F/ 36.5°-40.5° C). You can warm the milk in a saucepan or a microwave.
- 3
In another bowl, lightly beat the eggs and pour in the milk as you keep mixing.
- 4
Pour the egg mixture into the flour bowl. Using a hand whisk, quickly and carefully whisk it until you get a smooth batter. But take care not to overmix it. Once it’s all mixed and smooth, set aside to rest for at least 20 minutes.
- 5
Once the batter has rested and it becomes bubbly, get the pancake mould ready and preheat it at medium-high heat.
- 6
Add the melted butter to the pancake mixture and stir well.
- 7
Brush each pancake mould cavity with melted butter. Pour the batter into the cavities. Turn the heat down and let the poffertjes cook at low heat.
- 8
After about 1-2 minutes when the bottom of the poffertjes gets firm, turn the pancakes around. You can use a toothpick or a skewer. Keep turning every 2 minutes until the pancakes are fully cooked. It takes me about 6-7 minutes to cook them. Repeat until you finish the rest of the batter.