Dutch pancake bites (Poffertjes) Recipe

Simple Dutch Pancake Bites (Poffertjes) Recipe

Dutch Pancake Bites also known as Poffertjes are little cakes baked with yeast in a unique cast-iron skillet. They are available for purchase all over the Netherlands, where they are typically served hot with a pat of butter and a generous dusting of powdered sugar. But when you spread some Nutella on top, they taste even better.

This recipe is your best weekend breakfast if you are a lover of pancakes then it a best for you. For this recipe, you need some basic ingredients most of the present in your kitchen and you need a little moment for the preparation of this recipe. To get ready I am sharing the recipe to the insist of some people my suggestion is that every one this recipe must try once. you need larger, thinner with maple syrup try to Dutch pancake.

Dutch pancake bites (Poffertjes) Recipe

Dutch Pancake Bites (Poffertjes) Recipe

Poffertjes, also known as Dutch Mini Pancakes, are little, fluffy yeasted pastries baked in a unique cast-iron pan. They are traditionally served hot, topped with a generous amount of confectioners’ sugar and a pat of butter, and are sold all over the Netherlands.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course dutch
Cuisine American
Servings 3
Calories 215 kcal

Equipment

  • Poffertjes Pan
  • Small cookie scoop (optional)
  • Chopstick or candy-making fork (optional)
  • Bowl.

Ingredients
  

  • 100 ml milk heated to about 110°F
  • 8 grams of instant yeast
  • 60 grams of all-purpose flour
  • 6 grams granulated sugar
  • Pinch of salt
  • 1 or 2 large egg
  • Unsalted butter
  • Confectioners’ sugar for sprinkling on Poffertjes

Instructions
 

  • Stir the yeast into the lukewarm milk. Let it sit until foamy, about ten minutes.
  • In a large bowl, whisk together flour, sugar, and salt. Add egg and milk/yeast mixture. In about a minute, beat on high speed with an electric mixer until smooth.
  • Place plastic wrap over the bowl and leave it for about 45 minutes or until it doubles in size and becomes bubbly.
  • Poffertjes pan should be heated for three to four minutes on medium heat. Spread melted butter inside the cavities. Transfer approximately 15 grams of batter into every cavity. Poffertjes should be quickly flipped when tiny bubbles begin to form and the top begins to look a little dried out.
  • Let the Poffertjes cook for a further two minutes, or until nicely browned on the other side. Take out of the pan. Proceed with the leftover batter.
  • Garnish with confectioners’ sugar and serve warm, accompanied by a pat of butter.
Keyword Dutch Pancake Bites (Poffertjes) Recipe

Nutrition Facts

NutrientNutrient
Calories215 kcal
Carbohydrates40 grams
Protein10 grams
Fat6 grams
Saturated Fat4 grams
Cholesterol37 milligrams
Sodium42 milligrams
Potassium176 milligrams
Fiber3 grams
Sugar9 grams
Vitamin A147 IU
Calcium75 milligrams
Iron2.9 milligrams
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RATING 5(37)

Why Poffertjes?

Several years ago, while Susan and I were in Amsterdam, I had my first taste of Poffertjes. She was in charge of creating the perfect itinerary, which included a stop at Amsterdam’s The Carousel Pancakes.

They were so delicious that I felt I had to purchase a specialized pan to make them. The pan was discovered in a Brussels store. But it was simply too heavy to haul back. I ultimately decided to order the pan from Amazon UK as a result. The pan we saw in Brussels was the same one.

Following our encounter in Amsterdam and our near-purchase of the pan in Brussels, we happened upon Planet Pancake, a food stand in the Greenwich Market, which is close to London. Since we had tried the Poffertjes a few weeks prior in Amsterdam, we had to try them, of course. They were that good.

Ingredients needed

  • The Flour: For this recipe, I combined all-purpose flour with a small pinch of salt.
  • Sweetener: To give the batter a little sweetness, I used granulated sugar.
  • The Liquid: I used a large egg, unsalted butter, and milk for the liquid.
  • Yeast: For this recipe, I used instant yeast.

Special Equipment

  • I placed my order for the Poffertjes pan from the UK, as I mentioned earlier.
  • I added the batter to the pan using a small cookie scoop in addition to the pan, and I turned the Poffertjes using a chopstick and a candy-making fork.
  • Here, I could have also used a wooden skewer or a regular fork.

How to make this recipe

Instructions

  • I began by heating the milk to roughly 105°F in the microwave. It took just over a minute to complete. I stirred the yeast into the lukewarm milk after adding it.
  • I put the flour in a bowl and added salt and sugar while the yeast was starting to activate. I then combined the dry ingredients with a whisk. combining flour and sugar in a bowl.
  • I added the egg and the milk/yeast mixture to the dry ingredients after the yeast had been working for about ten minutes.
  • After that, I used my electric mixer on high to beat the batter until it was smooth and all the ingredients had been mixed in. Another option would have been to whisk the ingredients until a smooth batter was achieved.
  • I put a piece of wrapping paper over the bowl and left it for about forty-five minutes. The batter was lively and had doubled in size after 45 minutes.

Making the Poffertjes

  • I started by heating the Poffertjes pan for a few minutes on medium heat. I then used melted butter to brush each cavity.
  • Next, I used a tiny cookie scoop to fill each cavity with batter.
  • In Amsterdam, the batter was poured into a plastic bottle and forced into the holes. My batter was too thick, though, so it didn’t work. The tiny cookie scoop ended up being the ideal size!
  • I cooked the Poffertjes for a few minutes on one side, or until bubbles formed and the tops began to dry out. Then, with the chopstick and candy fork in hand, I carefully turned them over.
  • I then turned them over and cooked them for a minute or two before lifting them out. I did the same with the batter that was left.
  • I served them by piling some onto a small plate while they were still hot, covering them with a pat of butter, and generously dusting them with powdered sugar.
  • Every taste was exquisite and evoked happy recollections of our time spent in Amsterdam. Delicious!

FAQs

Aren’t Poffertjes made with buckwheat flour?

Traditionally, equal parts buckwheat flour and all-purpose flour are used to make poffertjes. I used buckwheat flour when I made them for the first time. But since I didn’t think they were that good, I substituted all-purpose flour.

How can you tell when it’s time to flip the Poffertjes?

If you have ever made pancakes, you are probably familiar with how the tops begin to dry out and form bubbles, which indicates when to flip them. For the Poffertjes, the same holds.

How are Poffertjes different from pancakes?

Pancakes are larger and thinner than poffertjes. They are also prepared using an alternative batter that contains milk and yeast. Because of this, Poffertjes have a texture that is slightly more tender and fluffy than pancakes.

Can you make Poffertjes without the special pan?

Poffertjes can be prepared in a conventional frying pan, but uniform cooking will be more challenging. A poffertjes pan’s indentations aid in ensuring that the pastries cook through and rise correctly.

What are the different toppings for Poffertjes?

For Poffertjes, butter, and confectioners’ sugar are the most basic toppings. On the other hand, Poffertjes can also be topped with bacon and maple syrup, blueberries and lemon curd, strawberries and whipped cream, or Nutella.

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