Poffertjes pancakes
6 servings
20 minutes
Poffertjes are charming mini pancakes from the Netherlands that impress with their airy texture and delicate flavor. Their history dates back to medieval Europe when monks began using buckwheat flour for baking. Over time, the recipe evolved and today they are known as a sweet treat traditionally served with melted butter and a generous dusting of powdered sugar. Poffertjes taste like a cross between classic pancakes and doughnuts but have a lightness that makes them particularly enjoyable. They are often served at street festivals and fairs in the Netherlands, accompanied by fresh fruits or syrup. These miniature pancakes are perfect for both breakfast and cozy tea time.
1
Melt the butter and let it cool
- Butter: 3 tablespoons
2
Mix all the ingredients well and let it sit for 20-30 minutes.
- Milk: 350 ml
- Wheat flour: 250 g
- Chicken egg: 1 piece
- Sugar: 2 tablespoons
- Vanilla sugar: 1 teaspoon
- Baking powder: 3 teaspoons
- Ground cinnamon: 0.3 teaspoon
- Salt: to taste
3
Bake in a special poffertjes pan or a regular one, pouring the batter with a teaspoon. Cook on both sides until golden, trying not to fully cook the first side. You can flip the pancakes several times.
- Butter: 3 tablespoons
4
Before serving, drizzle with melted butter and sprinkle with powdered sugar.
- Butter: 3 tablespoons
- Sugar: 2 tablespoons