Poffertjes are mini pancakes typical of the Netherlands: small, fluffy, slightly ‘puffed’ thanks to yeast.
▶The first known recipe appears in the cookbook De volmaakte Hollandsche keuken-meid, published in 1746.
▶▶According to tradition — or at least one of the legends — they were created in a Dutch monastery (or ‘abbey’) as an adaptation of communion wafers during wheat flour shortages: buckwheat flour + yeast + water began to be used.
▶Originally, they were made with buckwheat flour, water, and yeast, and considered ‘food for the poor’: buckwheat flour was used by farmers as it grew on poor soils.
▶Over the years, they have evolved: adding wheat flour, milk, eggs, butter, yeast — to make them softer and richer. ▶But I made a traditional and gluten-free version with only buckwheat flour.
▶Traditionally, they are cooked on a special plate with small cavities (the ‘poffertjespan’) which gives them their round shape and edge, and they were cooked over coals or fire.
▶Today, they are classic street food, a festive specialty, at fairs, Christmas markets in the Netherlands. They are served hot with butter and powdered sugar, sometimes with syrup, fruit, chocolate, or cream.
▶Poffertjes were brought to Indonesia during the Dutch colonial period. Through this contact, related sweets like Kue Cubit were born in Indonesia over time, copying their shape, concept, and method.
▶▶For this reason, Poffertjes — or at least their ‘culinary legacy’ — are also present in modern Indonesian cuisine, as part of what remains of colonial influence.
- Difficulty: Easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking methods: Other
- Cuisine: European
- Seasonality: Autumn, Winter, Christmas
Ingredients
- 2 1/2 cups gluten-free buckwheat flour
- 2 tsp baking powder
- 2 eggs
- 2 cups milk
- 1 tsp sugar
- 1 pinch salt
Tools
- 1 Griddle for poffertjes
Steps
1. Activate the yeast (if needed):
If using active dry yeast, dissolve it in some lukewarm (not hot!) milk with a pinch of sugar and let it rest for 10 minutes until it foams.
2. Prepare the batter:
In a large bowl, beat the eggs with the milk. Add the sifted buckwheat flour, salt, and yeast (activated or instant dry). Mix well until you obtain a smooth batter.
3. Let it rest:
Cover with plastic wrap and let rise in a warm place for about 1 hour, until the batter is slightly puffy.4. Cooking:
Heat a poffertjespan (or non-stick pan with cavities or takoyaki maker) well. Lightly butter it. Pour small amounts of batter into each cavity (using a teaspoon or pastry bag). Cook until bubbles form on the surface, then flip with a skewer or fork. Cook for another 1–2 minutes.
6. Serve immediately:
Brush with melted butter and sprinkle with powdered sugar. Optionally add honey, maple syrup, or fruit.
