Poffertjes are mini Dutch pancakes that just happen to be the perfect size to fit into your mouth in one go. That’s no coincidence. These plump little morsels are made in large batches for a reason. Once you’ve tasted them, you’re instantly hooked, become their slave for life, and you wake up every morning just wanting more and more and more. And more.
Most people are first introduced to these little hot puffs of joy at a world food market (unless you’re Dutch and you have them at home – lucky you), where you bought some because they smelt so good but also because crowds were willing to stand in long queues just to get some.
They’re soft and pillowy, a little chewy and just slightly toasted and crispy on the edges. Served with soft butter and icing sugar, they soak up the creamy sweetness to create a taste bomb that will split atoms in your brain with every bite. You will never forget the flavour – and now you don’t need to, thanks to a little poffertje pan that’s small enough to use and store away at home until that craving hits again. Which shouldn’t be long.
All you need now is a recipe.
- 1 cup plain flour, sifted
- 1¼ teaspoons baking powder
- 1 tablespoon caster sugar
- ½ cup milk
- ¼ cup water
- 2 eggs, whisked
- A few drops of vanilla extract
- Salt to taste
- Oil for brushing the pan
- Combine the flour and baking powder
- Mix in the sugar and salt
- Add the milk and water and combine with a balloon whisk
- Add the eggs, but don’t whisk, just combine – we want to avoid producing gluten in the batter
- Rest for 10 minutes
- Heat or turn on the poffertje pan according to the manufacturer’s instructions
- Brush a bit of oil into each pocket of the pan
- Pour in roughly one tablespoon of batter into each pocket
- When bubbles appear and the poffertje bottoms turn lightly brown, use a skewer to flip over and cook the other side
- Cook until both sides are golden brown
- Transfer onto a serving plate
Serve with blobs of soft butter, liberal sprinkles of icing sugar, and maple syrup or honey.