Monday, December 12, 2011


As I mentioned in my previous post I'm exploring Dutch home cooking. Well, sort of. Maybe "exploring" is a big word. Let me say that I'm just trying out a few new recipes. Anyway, this time I tried making poffertjes. Poffertjes are traditional Dutch pancakes, mainly popular in the colder seasons. They may just look like a tiny version of American pancakes, but unlike regular American pancakes, poffertjes have a lighter texture. Mmm...I just can't have enough of these fluffy mini pancakes.

Okay, here's the recipe (based on the recipe Danny found on the internet).

You'll need:

A special cast iron poffertjes pan, but you can also use a regular pan. It's kind of similar to a Danish æbleskiver or Japanese takoyaki pan, but more flat and has smaller holes.

1 cup flour
1 cup buckwheat flour
2 cups milk, at room temperature
1 egg
1 tsp instant yeast
1 tsp salt
1/2 cup melted butter


1. If you're using fresh yeast, mix it with some milk in a cup or small bowl. Mix the flour, buckwheat flour, and salt in a large bowl. Add the yeast. Stir while you slowly add the milk first, then the egg, then the butter. Stir until you have a smooth mixture. Cover the bowl and let it rest for 45 minutes, at room temperature.
2. Heat the pan, and grease it with butter or oil. It should be sizzling hot. Fill the holes of the poffertjes pan for 75% with batter, or add spoonfuls of batter in circular movements to create mini pancakes.
3. Turn the poffertjes around as soon as the top has set (and the bottom is golden brown), using two forks, and fry until golden brown.

Serve hot. Poffertjes are typically served with butter and powdered sugar, but they can also be served with other sweet garnishes, such as syrup, whipped cream or strawberries.

A little tip from Ducky:
This is what I've found out after making dozens of's wise to use a squeeze bottle when pouring the batter into the pan.


  1. next time make me some takoyaki :)

  2. These look so light and fluffy and delicious! I haven't heard of this little delicacy before. Could I do these in a regular pan and have them turn out as fluffy? I imagine that pan really helps with puffiness, and shape. Anyhow, great recipe!

  3. @Maggie
    Hello, Maggie! Thanks for dropping by :) Yes you can use a regular pan. I think the fluffiness comes from the batter itself.