Poffertjes Dutch Pancakes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tbsp SAF Instant Yeast
02 -
1 1/2 cup warm milk (32-38°C)
03 -
1 3/4 cup all-purpose flour
04 -
1 tbsp sugar
05 -
1/2 tsp salt
06 -
1 egg
07 -
Butter, for greasing the pan
# Instructions:
01 -
Warm the milk to 32-38°C (90-100°F). Add the dry yeast and allow it to dissolve for a few minutes while gathering the remaining ingredients.
02 -
In a large bowl, combine flour, sugar, and salt. Stir thoroughly to ensure even distribution.
03 -
Pour the yeast and milk mixture into the flour mixture and add the egg. Stir until just barely combined, being careful not to overwork the dough.
04 -
Let the batter rise at room temperature for at least 30 minutes, preferably 1 hour, to develop proper flavor and texture.
05 -
Prepare a poffertjes or aebleskiver pan by generously greasing the divots with butter and heating until very hot (but not smoking). Fill each divot about halfway with batter and cook for 1-2 minutes.
06 -
Flip each poffertje with a skewer and cook for another 1-2 minutes on the second side until golden brown. Transfer to a serving plate.
07 -
Serve immediately with butter and powdered sugar, or maple syrup.
# Notes:
01 -
Poffertjes are traditional Dutch mini pancakes with a light, fluffy texture. The batter needs proper rising time for authentic results.