Poffertjes, tiny Dutch pancakes
Traditionally these "Poffertjes" are a sweet treat, served warm with butter and powdered sugar. But these days you can make them savory as well. Pour a little batter in the pan, sprinkle cheese and top it with more batter. Use less or no sugar in the recipe and omit the cinnamon and vanilla powder.
Ingredients
- 1 package dry yeast 7 gram
- 1 1/2 cups whole milk 350 ml, luke warm about 105-115 F
- 1 3/4 cup all purpose flour 250 gram
- 1 1/2 tbsp sugar
- pinch salt
- 1 egg
- 1 tsp cinnamon or "speculaaskruiden"
- 2 tsp vanilla powder or vanilla extract
- olive oil, coconut oil or melted butter
Instructions
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In a small bowl sprinkle the yeast and add the milk. Stir and put the bowl aside for 10 minutes.
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In a big bowl mix the flour, salt and sugar together. Add the yeast-milk mix and egg. Mix well, cover with plastic or a towel and set aside for 1 hour. Mix the vanilla and cinnamon in.
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Heat the "poffertjes pan" on medium heat. Brush each of the cavities with oil or melted butter. Pour the batter in a squeeze bottle. This is an easy way to pour the batter into the cavities.
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Squeeze some batter in the cavities and turn the "poffertjes" over with a tooth pick or chopstick when the top has dried a little.
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Bake them for a few seconds more.
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Serve warm with butter and powdered sugar or any other topping!
