This is the fourth and last installment (for now, anyway) of my series of Dutch sweets made with batter, which so fas has covered pancakes, oliebollen and appelflappen. Poffertjes are tiny pancakes made with a yeasted batter in a special pan called a poffertjespan. They are usually served with melted butter and powdered sugar. Poffertjes are something you eat mostly as a kid, as a treat from grandma. Poffertjes are prepared at home or bought from a specialized streeet vendor, a poffertjeskraam. Poffertjes should be slightly crispy on the outside and soft and airy on the inside.
A poffertjespan can be either heavy and cast iron, or aluminum and non-stick. I had picked up the latter (cheaper) variety, and also needed to purchase a portable gas stove as the aluminum poffertjespan doesn’t work on my induction stove. Just like oliebollen and appelflappen, poffertjes should be eaten fresh while they are still warm. Poffertjes are often made with buckwheat flour for additional flavor.
125 grams (5/6 cup) buckwheat flour
125 grams (5/6 cup) all-purpose flour
25 grams (2 Tbsp) butter + a lot more for frying and serving
1 tsp sugar
pinch of salt
15 grams fresh yeast or 5 grams (1 1/2 tsp) instant yeast
400 ml (1 2/3 cups) milk
powdered sugar, for serving
Sift the two flours into a bowl and add the salt.
Shake them onto a plate. Add some butter…