Description
Delicious Dutch mini pancakes that are light, fluffy, and perfect for brunch or as a nostalgia-filled snack.
Ingredients
- 250 g all-purpose flour (about 2 cups)
- 1.5 tsp baking powder
- Pinch of salt
- 300 ml milk (about 1 1/4 cups), room temperature
- 2 large eggs, room temperature
- Melted butter for greasing the pan
- Powdered sugar for serving
Instructions
- Combine flour, baking powder, and salt in a large bowl; whisk thoroughly.
- Whisk the eggs with room-temperature milk in a separate bowl.
- Pour the wet mixture into the dry ingredients and whisk until smooth.
- Heat a poffertjes pan over medium heat until evenly hot.
- Melt butter in a separate pan and grease each well of the poffertjes pan.
- Transfer batter to a piping bag and fill each well about two-thirds full.
- Flip each poffertje when tiny bubbles appear on top and cook until golden brown.
- Serve immediately or keep warm on a platter covered loosely with foil.
Notes
For dairy-free, use plant milk and vegan butter. You can experiment with toppings like berry compote or honey.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Dutch