Dutch Poffertjes
Tiny Fluffy Pancakes
Servings: 65 poffertjes
Adjust servings here:
Equipment
- poffertjes pan*
- Mixing bowl
- squeeze bottle (for the batter) or use measuring spoon
- food brush
Ingredients
- 250 grams flour all purpose
- 25 grams sugar
- 1 tsp vanilla extract
- 2 eggs medium size
- 250 ml milk
- 1 tsp baking powder
- 30 grams butter room temperature
TOPPING (OPTIONAL)
- 2 tbsp powdered sugar
Instructions
- Add the flour, baking powder, sugar and salt to the bowl. Whisk.
- Add the eggs, vanilla extract, and milk. Whisk again until smooth. Add the butter and mix until fully blended.
- Heat a poffertjes pan* over medium-high heat. Brush butter into the wells
- Add the batter to the wells.
- Flip the poffertjes when the batter appears dry on top. Use a skewer or fork to turn the tiny pancakes.
- Serve with butter and powdered sugar.
Notes
*A poffertjes pan is a special pan with multiple shallow, rounded indentations used to make Dutch pancakes. You can also use an aebleskiver pan, which is similar and typically used for making Danish pancake balls.
A regular portion of poffertjes typically consists of about 10 to 20 poffertjes. I usually like to serve 20 per person :-D
Eetsmakelijk