Fluffy Dutch Pancakes (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 tbsp granulated sugar
02 -
1/2 tsp table salt
03 -
1 3/4 cups plain flour
→ Wet Ingredients
04 -
1 large egg
05 -
1 1/2 cups milk warmed to around 90-100°F
06 -
1 tbsp instant baker's yeast
→ For Cooking
07 -
Enough butter to grease the pan
# Instructions:
01 -
Gently heat the milk until it's warm but not hot, between 90 and 100°F. Stir in the yeast so it dissolves, and set it aside for a few minutes while you move on to the rest of the prep.
02 -
Toss the flour, sugar, and salt together in a big bowl until they're well blended.
03 -
Add the milk and yeast mixture to the bowl with the dry stuff, then crack in the egg. Mix just enough to get it all together—don't overdo it.
04 -
Cover the mixture and leave it in a warm spot to rise for 30 minutes to an hour. The longer, the better.
05 -
Heat up your poffertjes or aebleskiver pan and make sure to coat each pocket with plenty of butter.
06 -
Spoon the batter into the holes, filling them halfway, and cook for about 1-2 minutes. Use a skewer or something similar to flip them over to the other side.
07 -
Cook the other side for another 1-2 minutes, take them out, and set them on a plate when done.
08 -
Serve them warm! Add butter, powdered sugar, syrup, or any topping you like.
# Notes:
01 -
Poffertjes taste best when eaten immediately—warm and fresh!