Poffertjes
Poffertjes are tiny, fluffy Dutch pancakes that are similar in taste to pancakes but have a light and airy texture. Brunch: These mini muffins are perfect for breakfast and are best served with a light coating of powdered sugar and fresh berries for a delectably satisfying morning meal.
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.
Notes
For an extra delicious treat, serve the poffertjes while hot topped with powdered sugar alongside your favorite sweet breakfast sides.