Poffertjes are a beloved Dutch delicacy known for their small size and fluffy texture, often enjoyed at festive markets and family gatherings. Traditionally made with a batter of buckwheat flour mixed with wheat flour, these mini pancakes capture a slightly nutty flavor complemented by the light sweetness of vanilla sugar. Cooking them in a special poffertjes pan ensures each pancake puffs up beautifully, creating a delightful bite. The batter requires some patience to rise, allowing the yeast to work its magic and lend a light, airy quality to the finished poffertjes. They are typically served warm, generously buttered, and dusted with icing sugar, making them a comforting and indulgent snack or dessert. Pair them with fresh berries, a drizzle of maple syrup, or even a dollop of whipped cream for an extra special treat. Perfect for gatherings and easy to make at home with the right pan, poffertjes bring a touch of Dutch tradition to your kitchen. Whether enjoyed for breakfast, a festive celebration, or a cozy afternoon snack, these mini pancakes are sure to delight people of all ages.
Instructions
Begin by gently mixing the dry yeast into a small amount of lukewarm milk. Stir carefully until the yeast is fully dissolved and starts to activate. In a large mixing bowl, combine the buckwheat and all-purpose flour. Create a small well or circle in the center of the flour mixture and pour in the yeast and milk mixture. Gradually add the rest of the milk, stirring continuously until you achieve a smooth, lump-free batter. Next, incorporate the eggs, a pinch of salt, and the fragrant vanilla sugar into the batter. Mix thoroughly to combine all ingredients well. Cover the bowl and let the batter stand in a warm place for about 45 minutes; this resting time lets the batter rise and develop a light and airy texture. Heat up your poffertjes pan over medium heat and melt a small knob of butter into each cavity. Pour the batter into each hole, filling them about halfway to allow space for the poffertjes to puff up. Cook them on one side until the tops begin to dry slightly, and the edges firm up. Using a small fork or skewer, gently flip each poffertje to cook on the other side until golden brown and fully cooked through. Serve these delightful mini pancakes hot from the pan, topped with a pat of butter and a generous sprinkle of icing sugar. For an added twist, feel free to garnish with fresh fruit or a drizzle of syrup. Tip: Keep the batter slightly runny but not too thin to achieve perfectly fluffy poffertjes. Also, ensure the pan is adequately heated before cooking, and don’t overcrowd the pan to allow even cooking.
