Poffertjes are a traditional Dutch treat similar to miniature pancakes. The origins of poffertjes dates to the late 1700s and French monasteries, when monks served pancakes as holy bread. Most of their wheat flour was taken by the army during the French Revolution so the monks started substituting buckwheat flour. Dutch traders bartering with the monks got the pancake recipe and took it home to Holland, where it was further adapted. It wasn’t until about 1815 that the Dutch term poffertjes was created, referring to how they puff up while cooking. The batter can be poured into the molds of a poffertjes pan and cooked on the stovetop or they can be pan-fried. Either way, the results are little, light, and fluffy cakes. Classic toppings include butter, powdered sugar, and maple syrup.
Recipe Servings: 6
Ingredients
- 2 cups self-rising buckwheat flour, sifted
- 2 Tbsp powdered sugar and more as needed for an optional topping
- Pinch of salt
- 1 cup milk
- ½ cup water
- 3 eggs
- Nonstick cooking spray, as needed to grease pan
- Maple syrup, as needed for an optional topping
Directions
- Combine flour, 2 tablespoons powdered sugar, and salt in a large bowl.
- Add milk and water and mix using an electric mixer until smooth, scraping the side of the bowl if necessary.
- Add eggs and mix until combined and smooth.
- Grease a poffertje pan or large skillet using nonstick cooking spray and set it over medium heat.
- Pour the batter into the holes of the poffertje pan or scoop it by the teaspoonfuls onto the skillet to create small circles. This recipe makes about 40–42 poffertjes so they will need to be cooked in several batches.
- Cook a few minutes before flipping them over and cooking the other side. They should be golden brown and puffy.
- Remove the poffertjes from the pan and serve immediately. If desired, sprinkle them with powdered sugar and drizzle maple syrup over them.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.