Dutch poffertjes with butter and icing sugar

November 1, 2016 (Last Updated: November 16, 2016)
Dutch poffertjes with butter and icing sugar

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

Serves: 6
Cooking Time: 30 mins + 1 hr, to rise


  • 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.

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