Description
Delicious mini Dutch pancakes that are light, fluffy, and perfect for popping in your mouth.
Ingredients
- 250 g all-purpose flour (about 2 cups)
- 1.5 tsp baking powder
- Pinch of salt
- 300 ml milk (about 1⅓ cups), room temperature
- 2 eggs, room temperature
- Melted butter, for greasing the pan
- Powdered sugar, for serving
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt until evenly mixed.
- Add the milk and eggs to the dry ingredients and whisk until the batter is smooth and free of lumps.
- Transfer the batter to a piping bag or squeeze bottle.
- Heat the poffertjes pan over medium heat and grease each indentation with melted butter.
- Pipe batter to fill each hole about two-thirds full.
- When bubbles appear on top and the edges look set, flip each poffertje using a fork or wooden skewer.
- Cook until both sides are golden brown, then keep warm covered with a plate or foil while finishing remaining batches.
- Serve immediately with a generous dusting of powdered sugar and a small cube of butter on top.
Notes
For a dairy-free option, substitute with oat or almond milk and vegan butter. For gluten-free, use a 1:1 gluten-free flour blend and allow the batter to rest briefly.