Mini Dutch Pancakes (Print Version)
# Ingredients:
→ Batter preparation
01 -
1 1/2 cups warm milk (around 90 to 100°F)
02 -
1 tbsp instant yeast (SAF recommended)
03 -
1 tbsp granulated sugar
04 -
1 3/4 cups plain flour
05 -
1 egg
06 -
1/2 tsp salt
→ Cooking and topping
07 -
Soft butter for greasing the pan generously
08 -
Optional: powdered sugar for sprinkling
09 -
Optional: maple syrup for drizzling
# Instructions:
01 -
Heat the milk gently until it’s warm, around 90–100°F. Sprinkle in the instant yeast and let it sit for a bit while you prep your other ingredients.
02 -
In a large bowl, toss in the plain flour, sugar, and salt. Combine them well so everything gets evenly distributed.
03 -
Pour the warmed milk and yeast mixture into the dry ingredients. Drop in the egg and stir gently until it just comes together. Don’t overmix—keeping the batter light will make the poffertjes fluffy.
04 -
Cover the mixing bowl and leave it at room temperature for 30–60 minutes. It should puff up and get airy with bubbles forming.
05 -
Place your poffertjes or aebleskiver pan on medium heat. Once it’s hot, use butter to grease all the divots well. The pan needs to be hot but not smoking.
06 -
Spoon batter into each divot, filling about halfway. Cook for 1–2 minutes until the edges begin firming up. Flip every pancake carefully with a skewer, fork, or similar tool. Let them cook another 1–2 minutes until golden and done.
07 -
Move the finished goodies to a plate. Serve hot, adding butter, powdered sugar, or maple syrup on top—whatever makes you happy!
# Notes:
01 -
These bite-sized poffertjes are a favorite Dutch treat, made light and fluffy using yeast.
02 -
If you can’t get your hands on a poffertjes pan, a Danish aebleskiver pan works just fine.
03 -
Flipping these is easier with a skewer or knitting needle, though a small fork gets the job done too.
04 -
While powdered sugar is traditional, try them with fruit, chocolate syrup, or your favorite pancake topping.