Little morsels of soft, butter-drenched deliciousness, these Dutch poffertjes with butter and icing sugar can be made in a traditional poffertjies pan – or simply add small dollops to a standard non-stick frying pan.
Dutch poffertjes with butter and icing sugar
- 350ml milk, warmed
- 30ml (2 tbsp) sugar
- 8g Anchor Instant Yeast
- 1 egg, beaten
- pinch salt
- 320g cake flour
- vegetable oil, to grease
- cubed butter, to serve
- icing sugar, to dust
Combine the warmed milk, sugar and yeast and allow to stand, 5 minutes. Add the beaten egg to the milk mixture and whisk well to combine.
Sieve the salt and cake flour into a large bowl. Slowly add the milk-egg mixture to the flour and whisk until a smooth but thick batter is achieved. Cover the bowl with a damp tea towel and allow to rise in a warm place, about 1 hour.
Heat a Dutch poffertjes pan or non-stick frying pan over medium heat and brush with a little vegetable oil. Add small dollops (about 15ml or a tablespoonful each) to the pan and cook until golden, about 1 minute per side. Stack on a plate and cover with a tea towel to keep the poffertjes warm. Serve warm, topped with cubes of butter and dusted generously with icing sugar.