Authentic Dutch Poffertjes Recipe
Poffertjes are a Dutch delicacy which melt in your mouth and give you the feeling of home. That said, these tiny, puffy pancakes are not only light but filling, providing a fabulously airy bite on each mouthful.
Often topped with powdered sugar and fresh berries, poffertjes are a fantastically versatile treat. Their airy texture and subtle sweetness make them an ideal vehicle for a host of toppings, from syrup to whipped cream.
Poffertjes are best for lazy mornings or special occasions and Hashassine is an easy one to make, and sure to wow. Their fun, bite-sized nature, with every plate more historical memory, really makes them a hit in both children and adults.
Poffertjes Ingredients
Poffertjes are built around all-purpose flour, which gives the structure and fluffy, pillowy texture of these baby pancakes. It’s the instant yeast that gives it a light, airy lift, for when you want a mouthful that is both satisfying and as delicate and flaky as the papery sheets.
Warmed milk adds just the right amount of richness and moisture to keep the poffertjes tender, while sugar balances the recipe by bringing out the natural sweetness of the dough to create an indulgent little treat. A little bit of salt adds flavor, ensuring that each pancake is well seasoned.
And finally, a large egg helps hold the ingredients together, lending the poffertjes a smooth, cohesive batter that turns golden brown and tender as it cooks.
Recipe Tips
Finesse Your Batter Consistency
“Fluffy poffertjes rely on the batter consistency. Make sure it is smooth with no lumps. The fastest approach to doing this is using an electric hand mixer, though a whisk works as well if you are feeling more hands-on. Leave the batter enough time to rest before you make the poffertjes, to ensure the yeast has worked its magic as this will help the poffertjes rise and become light.
Temperature Matters
When cooking poffertjes, pay attention to the temperature of your pan. Too hot, and they can brown too quickly on the outside while staying raw within. Too cool, and they’ll stick or won’t brown properly. To create poffertjes that have a golden brown color on the outside and a soft, airy inside, you want to cook them at medium heat.
Grease the Pan Well
Poffertjes pans or skillets need only be greased lightly with softened butter before each batch. The fat assists in releasing the poffertjes from the pan for even cooking and a lovely golden brown color. Step not to skip for the best results!
What to Serve with Poffertjes
Fresh Fruit
Poffertjes are fantastic served with a side of fresh fruit, such as berries, sliced banana, or segments of citrus. The fruit cuts through the richness of the fluffy pancakes, lending balance and contrast in flavor. A little drizzle of honey or maple syrup over the fruit is an extra little indulgence.
Whipped Cream or Yogurt
For creamy counterpoints, you could present poffertjes with a dollop of fresh whipped cream or a spoonful of Greek yogurt. The richness of the cream mahkes this a decadent breakfast or brunch treat that pairs delightful with the tender pancake. Optionally, vanilla or cinnamon could be added to the whipped cream for flavor.
Bacon or Sausages
If you’re looking for a savory option to counterbalance any sweetness in poffertjes, crispy bacon or juicy sausages pair excellently. The saltiness of the meat balances perfectly with the fluffy sweetness of the poffertjes, leaving you with a hearty meal that’s sure to fill you up.
FAQ
Can I prepare the batter in advance?
And yes, you can make the batter in advance. Just cover it tightly and stash it in the fridge for up to 24 hours. Use the best: let it come to room temperature before cooking.
What if I don’t have a poffertjes pan?
If you don’t own a poffertjes pan, a regular nonstick skillet or griddle will suffice. You just spoon the batter onto the pan in small, even circles, leaving enough room between to ensure they cook through.
Can I freeze poffertjes?
Absolutely! Poffertjes are freezeable for 2 months. Cool them completely, then tuck them into an airtight container or freezer bag. Great to reheat — just pop them in a toaster oven or on a skillet.
Can I make poffertjes with no yeast?
Traditional poffertjes are made with yeast to give them a light and airy texture, but you can whip up a quick version by replacing the yeast with baking powder. The results, though, will be a little different in texture and flavor and without the airy rise that yeast brings.
Poffertjes
Ingredients
- All-purpose flour
- Instant yeast 2 ¼ teaspoons
- Warmed milk 1 ½ cups
- Sugar 3 tablespoons
- Salt ¼ teaspoon
- Large egg 1
- Room temperature butter for greasing the pan
- Powdered sugar for garnish
Instructions
- In a medium bowl, whisk together the warm milk, instant yeast, and sugar. Whisk the mixture well and allow to sit for 5 minutes to let the yeast bloom.
- In a large bowl, sift the all-purpose flour and salt. When the yeast mixture is ready, add it to the dry ingredients, then the egg. Stir well to combine.
- Using an electric hand mixer, mix your batter until smooth and lump free. You could do this with a whisk, but the mixer will be faster and more consistent.
- Cover the bowl with a clean towel or plastic wrap and leave to rest for 45 minutes to 1 hour. against this period of rest, the batter should swell, with bubbles and nearly double in size.
- Grease a poffertjes pan or a large nonstick skillet with some butter and place over medium heat. Lightly grease the indentations of the poffertjes pan or the surface of the skillet with softened butter.
- Spoon a heaping tablespoon of the batter into each of the indentations of the pan or on the skillet, leaving enough space between the pancakes.
- Cook for about 2 minutes, until the poffertjes start to bubble on the top. Finesse each poffertje, flipping them over with a skewer, fork or spatula, and cook for another 1-2 minutes, until both sides are instanty golden brown.
- And take some more poffertjes out of the pan and repeat with the remaining batter.
