PoffertjesMini Buckwheat Pancakes

Name: Poffertjes (Mini Buckwheat Pancakes)
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Netherlands
Ingredients: 150 g Buckwheat Flour; 150 g All-Purpose Flour; 7 g Active Dry Yeast; 350 ml Whole Milk (warmed); 2 pcs Egg; 20 g White Sugar; 3 g Salt; 60 g Unsalted Butter (melted); 30 g Powdered Sugar

Tiny fluffy pancakes made with yeast and a little buckwheat flour, cooked in a special pan until golden and tender. They are often served hot with butter and powdered sugar.

Prep

Cook

15m

Serves

Estimated

Nutrition

Per serving

519kcal

Calories

15g

Protein

19g

Fat

73g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Batter

150g
Buckwheat Flour
150g
All-Purpose Flour
7g
Active Dry Yeast
350ml
Whole Milk (warmed)
2pcs
Egg
20g
White Sugar
3g
Salt

Serving

60g
Unsalted Butter (melted)
30g
Powdered Sugar

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Stir the active dry yeast and white sugar into the warmed whole milk and let it stand briefly until slightly foamy.
02
Whisk in the buckwheat flour, all-purpose flour, eggs, and salt until the batter is smooth and pourable.
03
Cover and let the batter rise in a warm place around 30°C (86°F) until lightly puffed.
04
Heat a poffertjes pan over medium heat until the surface is around 190°C (374°F).
05
Fill the hollows with batter and cook until the bottoms are golden and the tops begin to set, then turn each pancake and cook the other side.
06
Brush or spoon over the melted unsalted butter and finish with powdered sugar. Serve immediately.

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