Poffertjes, or small pancakes, are a traditional Dutch dessert made with buckwheat batter and yeast. They are served with butter and sugar, but also with melted chocolate or jam. In the Netherlands, Poffertjes is the most famous sweet street food prepared all year round, especially during festive days such as Christmas and New Year’s Eve. At Christmas markets, in a festive atmosphere, poffertjes vendors can be found everywhere. But even at every summer event or festival, poffertjes vendors are never absent. This is a dessert with ancient origins; traces can be found in a recipe book as early as the 1700s. Being considered a poor person’s food, it was prepared exclusively with buckwheat flour, water, and yeast. Over time, milk and egg were added. Poffertjes can also be prepared at home on a cast iron plate or a non-stick pan if you don’t have a poffertjespan.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: European
- Seasonality: All Seasons
- Energy 542.53 (Kcal)
- Carbohydrates 61.07 (g) of which sugars 16.29 (g)
- Proteins 22.12 (g)
- Fat 23.87 (g) of which saturated 13.57 (g)of which unsaturated 9.57 (g)
- Fibers 1.52 (g)
- Sodium 114.35 (mg)
Indicative values for a portion of 195 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz milk
- 2 eggs
- 2 tbsp butter
- 1 cup Manitoba flour
- 1 packet baking powder
- 1.4 oz sugar
Tools
- Pan Patisse for Cake-Pops, 25 cm.
- Bowl
- Whisk
- Basting Bottle
Preparation
In the bowl, beat the eggs with the sugar. Alternately add the sifted flour and the warm milk. Also sifted, add the baking powder and finally the melted butter.
Heat the poffertjespan, (alternatively, a cast iron plate or non-stick pan will work just as well) and with a basting bottle pour a small amount of batter without going over the edge.
As soon as you see a small swelling, immediately flip the poffertjes to prevent them from burning. One minute per side, and they are ready.
Here they are ready. I preferred to accompany them with fresh fruit for breakfast, but they can also be enjoyed with melted chocolate or jam.
To conclude, naturally, plenty of powdered sugar over the poffertjes.
