Poffertjes are mini puffed pancakes from the Netherlands. They are particularly popular as a street food during holidays and summer festivals.
When making poffertjes you’ll need to use a special pan to get the little round shapes. Since I didn't have this pan available, I filled with the batter the bottom part of pastry rings placed on a normal pan. This method totally worked anyway, so anyone can try to make them!
Ingredients for 2 people
7 grams (2 1/4 teaspoons) active dry yeast
300 milliliters (1 1/2 cups) lukewarm milk
100 grams (1 1/2 ounces) flour
100 grams (1 1/2 ounces) buckwheat flour
2 tablespoons of sugar
1 pinch salt
Butter for greasing pan
Combine in a bowl yeast over milk and stir. Allow to sit until the yeast is frothy, 5-10 minutes.
In a different bowl, whisk together flour, sugar, and salt. Add this mixture in the frothy yeast with milk and egg and continue to whisk until smooth. Cover the bowl with a lid and allow to rest for 1 hour.
Place the pan greased with a bit of butter over medium heat and put pastry rings in it. If you have a poffertjes pan will be even easier.
Transfer a small amount of batter, about 1 tablespoon, into the pastry rings.
When bubbles form on the top of the poffertjes, remove the pastry rings and flip to cook the other side until golden. Remove to serving dish and repeat with remaining batter, greasing the the pan as needed.
Serve immediately sprinkling powdered sugar on top.
Here is my Dutch playlist. Play it and enjoy the poffertjes!