Old Dutch recipe for Poffertjes / Dutch Mini Pancakes
Poffertjes are derived from the old Dutch puffer or brother. Previously, poffers and brothers favorite pastry in the Netherlands, which was eaten with syrup sauce or butter and sugar. Poffertjes, also called ‘Bollebuisjes’, are made from the same batter as large poffers, but baked in the dedicated poffertjespan. Poffertjes are best eaten warm, with butter and generously sprinkled with powdered sugar. Of course you are a mug of hot chocolate with whipped cream.
- Flour with a pinch of salt.
- 1 tsp sugar and mix yeast.
- Stir the egg in it.
- Add the milk stirring part by part.
- stir until smooth.
- Cover batter
- Let rise in warm draft-free place 90 minutes.
Melt butter. Brush with some butter the dimpled poffertjespan. Pour a layer of batter into the dimples. Bake the pancakes in 5 minutes cooked and brown. Turn the poffertjes at 2,5 minute. Laying on a scale and in an oven heated at 100 degrees to keep warm. Bake in the same way the rest of the poffertjes. Distribute Poffertjes on plates, sprinkle with powdered sugar and a pat of butter on top.
Bon appetit !
© FoodFromHolland – Dutch Mini Pancakes