Gastronomixs

Poffertjes (mini pancakes) batter

This is the basic recipe for this Dutch classic.

Recipe for approx. 150 poffertjes.

Poffertjes (mini pancakes) batter

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Ingredients

300

g

all-purpose flour

600

ml

whole milk

15

g

fresh yeast

1

tsp

salt

2

 

eggs

15

g

granulated sugar

40

ml

butter

Preparation method

  • Mix the flour and the salt and sieve into a big mixing bowl.
  • Heat the milk until it is lukewarm and, using a whisk, dissolve the yeast into the milk.
  • Make a well in the flour mixture and pour the milk into this.
  • Working from the centre, gradually mix the flour and milk into a batter.
  • Beat the eggs and mix into the batter with a whisk until you have a smooth consistency.
  • Stir in the sugar. Cover with plastic foil.
  • Set the batter aside to rise for an hour. The batter will be ready when it has doubled in volume.
  • Heat up a special poffertjes pan (a frying pan with semi-spherical indentations) and put a little oil or butter into each indentation.
  • Fill the indentations with the batter up to three-quarters and fry on high heat.
  • Flip the poffertjes over with a fork and fry the other side until golden brown. Ensure that the poffertjes are not too far done.

Serving suggestions

  • Serve with butter and icing sugar.

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