Fluffy Dutch Pancakes

These tiny Dutch pancakes called poffertjes will bring a taste of Europe to your morning meal. These small, cloud-like bites have been loved in Dutch homes for ages, offering something different from regular pancakes thanks to their super soft, pillow-like feel.

I stumbled upon poffertjes while visiting Amsterdam where folks were selling these puffy mini pancakes at street stands. When I got back home, I couldn't wait to make that same magic happen in my kitchen, and now we can't imagine our Sundays without them.

Ingredients

• SAF Instant Yeast: Works every time without needing to proof first, making your pancakes reliably puffy
• Warm milk: Wakes up the yeast and helps make your poffertjes soft inside
• All-purpose flour: Forms the base while keeping these treats nice and light
• Sugar: Adds just enough sweetness and helps turn the outside golden brown
• Salt: Brings out all the good flavors and keeps them from being too sweet
• Egg: Holds everything together and adds a touch of richness
• Butter: Used for the pan to make sure nothing sticks and creates that tasty crisp outside

Step-by-Step Instructions

Get the yeast going:

Heat milk until it's warm but not hot (90-100°F) - about the temperature of a warm bath. Sprinkle yeast into the milk and wait 3-5 minutes until it starts to dissolve. This sets up the puffiness that makes these pancakes special.

Mix the dry stuff:

Grab a big bowl and throw in your flour, sugar, and salt. Stir them up well so everything gets mixed evenly. This way, your pancakes won't have random sweet or salty spots.

Put everything together:

Pour your milk and yeast into the bowl with the dry mix, crack in the egg, and stir just until it comes together. Don't worry about lumps - they're actually good! Stirring too much will make tough pancakes instead of tender ones.

Let it puff up:

Set your batter aside at room temperature for at least 30 minutes, but an hour works even better. During this time, the yeast is working its magic, making tiny air bubbles that will give your poffertjes their famous light texture.

Get your pan ready:

Make your pan nice and hot (but not smoking). Add a good amount of butter to each little hole in the pan - don't be stingy! The right temperature helps get that perfect golden outside.

Make those pancakes:

Fill each spot in the pan about halfway with batter and let them cook for 1-2 minutes until you see bubbles on top and firm edges. Then use a small fork or skewer to flip them over and cook another 1-2 minutes until they're golden brown all around.

Eat them hot:

Put your finished poffertjes on a plate right away. The Dutch way is to dust them with lots of powdered sugar and top with a small piece of butter, but they're also great with maple syrup if that's more your style.

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The yeast in these pancakes really does something special. Unlike normal pancakes that use baking powder to rise, yeast gives these a flavor and texture you just can't get any other way. The first time I made these for my Dutch grandma, she got tears in her eyes and said they tasted exactly like the ones from when she was little.

Make Ahead Options

This batter actually gets better with some rest time, which is great news for busy mornings. You can mix everything up at night and stick it in the fridge. The longer it sits, the more flavor it develops, but you'll still get super soft pancakes. Just take it out about half an hour before cooking so it's not too cold when it hits the pan.

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Proper Flipping Technique

Getting those perfectly round shapes takes a bit of practice. Watch for bubbles forming on top and edges starting to firm up, then use a wooden toothpick or skewer to gently free the edges. Quickly turn each one over about halfway around. I've found it works best to do just 4-5 at a time so the first ones don't burn while you're still flipping the last ones. After a few tries, you'll get the hang of it and they'll all come out with that classic rounded look.

Cultural Significance

These tiny pancakes go way back in Dutch history to the 1700s. Monks first created them when they couldn't get enough flour for communion wafers. They've now become a favorite street food all over the Netherlands at markets and fairs. The true Dutch way to eat them is right off the griddle with a tiny bit of butter that melts into the warm pancake, then lots of powdered sugar on top. Eating them this way connects you to hundreds of years of Dutch food traditions.

Serving Variations

The classic powdered sugar and butter combo is just the start. Try adding fresh berries and a bit of whipped cream for a spring treat. If you love chocolate, a little Nutella or chocolate sauce drizzled on top works wonders. For something really Dutch, warm up some stroopwafel syrup or traditional stroop to pour over them. These little guys can even work as dessert when served with a small scoop of vanilla ice cream.

Frequently Asked Questions

→ What exactly are poffertjes?

They're tiny, pillowy Dutch pancakes that are typically made using milk, yeast, and flour, then served with butter and sugar.

→ Is a special pan required for poffertjes?

Yes, it helps to have a pan with small wells, like a poffertjes or aebleskiver pan, to get their round shape.

→ What can I put on top of poffertjes?

Butter and powdered sugar are classic, but whipped cream, syrup, or fruit work great too!

→ How do I ensure poffertjes cook evenly?

Grease your pan well with butter and heat it evenly. Gently flip them when they're golden on one side.

→ Can I prep the batter before cooking?

Totally. Let the batter rise and rest at room temperature for at least 30 minutes before using it.