Dutch poffertjes (plaatkoekies or mini pancakes) are little morsels of soft, butter-drenched deliciousness that can be served for breakfast or brunch. It is best enjoyed warm with butter and icing sugar and can be made in a traditional poffertjes pan, or simply by adding small dollops to a standard non-stick frying pan.
Dutch poffertjes with butter and icing sugar
Little morsels of soft, butter-drenched deliciousness, these Dutch poffertjes (or plaatkoekies) with butter and icing sugar can be made in a traditional poffertjes pan, or simply add small dollops to a standard non-stick frying pan.
- 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 it to stand for 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 it to rise in a warm place, for 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.
Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram!
ALSO SEE: How to make easy pancakes