How to Make Poffertjes: Bite-Sized Dutch Pancake Recipe

Add 50 milliliters of milk to 7 grams of yeast and let it sit.

Sift 150 grams of all-purpose flour and 150 grams of buckwheat flour into a large bowl.

Add 1 tablespoon of sugar and a pinch of salt to the flour and mix well.

Add the milk with the yeast and 1 egg to the flour mixture, mixing to combine.

Add melted butter and the remaining milk, mixing until smooth.

Cover the batter loosely and let it rise for 1 hour.

After 1 hour, mix the batter again and pour it into a squeeze bottle until three-quarters full.

Preheat a cast iron poffertjes pan and oil the divots with a pastry brush.

Fill the divots with batter in a pattern, starting from the middle.

Wait for the batter to bubble, about 1 minute, before flipping them over with two forks.

Let them cook for another minute before removing them in the same order they were filled.

Serve with butter and powdered sugar.

Equipment Needed

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