Poffertjes, or small pancakes, are a traditional Dutch dessert made with a buckwheat and yeast batter. They are served with butter and sugar but also with melted chocolate or jam. In the Netherlands, Poffertjes are the most famous sweet street food made all year round, especially during festive days like Christmas and New Year’s Eve. At Christmas markets, in a joyful atmosphere, you can find Poffertjes vendors everywhere. Even at every summer event or festival, Poffertjes vendors are not to be missed. This dessert has ancient origins; as early as the 1700s, traces can be found in a recipe book. Being considered a poor people’s food, it was originally made only with buckwheat flour, water, and yeast. Over time, milk and eggs were added. Today, Poffertjes can also be made at home on a cast iron griddle or non-stick pan if you don’t have a poffertjespan.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: European
- Seasonality: All seasons
Ingredients
- 7/8 cup milk
- 2 eggs
- 2 tbsp butter
- 1 cup Manitoba flour
- 1 packet baking powder
- 2 tbsp sugar
Tools
- Pan Patisse for Cake-Pops, 10 inches
- Bowl
- Whisk
- Squeeze Bottle
Preparation
In the bowl, beat the eggs with the sugar. Alternately, add the sifted flour and the warm milk. Still sifted, add the baking powder and, lastly, the melted butter.
Heat the poffertjespan, (alternatively a cast iron griddle or non-stick pan works just as well) and with a squeeze bottle pour a quantity of batter without going over the edge.
As soon as you see a small swelling, immediately turn the poffertjes to prevent them from burning. Two minutes per side and they’re ready.
Here they are ready. I preferred to accompany them with fresh fruit for breakfast, but if desired, they can be enjoyed with melted chocolate or jam.
To finish, of course, plenty of powdered sugar on top of the poffertjes.
