Poffertjes are a traditional Dutch batter treat. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour. Unlike pancakes, they have a light, spongy texture. Typically, poffertjes are served with icing sugar and butter.
Mainly in the colder seasons, temporary stands selling poffertjes are quite popular, and sell portions containing one or two dozen of them. Sometimes the cook prepares them freshly for you. They are sold on a small cardboard (sometimes plastic) plate and come with a small disposable fork the size of a pastry fork. Poffertjes are not difficult to prepare, but a special cast iron pan or copper pan (also available in aluminium with Teflon coating) with several shallow indentations in the bottom is required.
They can also be served with other sweet garnishes, such as stroop (syrup), slagroom (whipped cream) or aardbeien (strawberries), for added flavour.
Poffertjes is also known in Indonesian cuisine through its historical ties as the former Dutch colony. Poffertjes is thought to be related to and to have influenced the Indonesian kue cubit.
- 1 level teaspoon dried yeast
- 1 tablespoon milk
- 1 cup buckwheat flour
- 1 cup flour
- 2 eggs
- 1 teaspoon sugar
- ½ teaspoon salt
- 1¼ cups warm milk
- 1 tablespoon butter
- strawberries, whipped cream and icing sugar to serve
- In a small bowl, dissolve the yeast in the milk. In a separate bowl, combine the buckwheat flour, flour, eggs, yeast, sugar, salt and half the milk. Whisk smooth. Now add the remaining milk and beat again.
- Cover the bowl with plastic wrap and allow to rest for an hour.
- Melt butter in a frying pan. When it sizzles, add teaspoonfuls of the batter in circular movements to create the mini pancakes. Turn the poffertjes around as soon as the bottom has set, using two forks.
- Serve Pancake Puffs with strawberries, whipped cream and a dusting of icing sugar.