- 250 gram all-purpose flour (2 cups of flour)
- 2 tbsp sugar
- 350 ml (full fat) milk (1.3 cup)
- pinch of salt
- 1 sachet dry yeast (about 7 gram)
- 1 egg
- powdered sugar for serving
Kitchen equipment needed
- Bowl & whisk or standmixer & whisk attachment
- Mini pancake pan (“Poffertjes pan”)
- Silicone kitchen brush
- Clean kitchen towel
We’ve did some research on the web, and found out that 1) there is no translation for “poffertjespan” and 2) it’s something SO typically Dutch, it’s not being sold everywhere in the world. You can make these Dutch mini pancakes without an actual poffertjespan, but they probably won’t look as good as in the picture. They are still very tasty though! You can buy a poffertjespan from stores like Amazon, to get the authentic result:
Preparation — 10 minutes + waiting time
HEAT the milk until it’s a little bit warmer than lukewarm. REMOVE from the heat and mix in the sugar and yeast. Wait until the mixture becomes foamy, this will take about 5 to 10 minutes. If you choose to use your standmixer; combine the flour and salt in the standmixer bowl. If not, combine them in a regular bowl.
Slowly add the yeast mixture and egg and whisk until you’ve reached a smooth batter. Cover the bowl with a clean damp kitchen towel and let it rest for about an hour. Or until the batter volume has doubled.
Making the Dutch mini pancakes — 10 minutes
POUR the batter in a disposable piping-bag without a nozzle. HEAT your ‘poffertjespan’ on medium heat and brush some butter into the pan. When the butter is hot, use your piping-bag to divide the batter. Keep in mind not to use too much batter at a time.
Flip the ‘poffertjes’ after about one minute, or until golden brown. Serve them hot with some butter and powdered sugar. Enjoy our authentic Dutch mini pancakes, hope you love them as much as we do!