Poffertjes

Method

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1. Whisk both flours with the yeast, sugar and salt.

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2. Beat in the warm milk, egg yolks and melted butter to a smooth batter the consistency of double cream.

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3. Cover and leave in a warm place for 1 hour, until bubbled and risen.

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4. Whisk the egg whites to soft peaks and fold them gently through the batter.

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5. Heat a poffertjes pan over medium-low heat and brush each dimple with butter. A blini pan or a well-seasoned small frying pan works if you cook them one at a time.

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6. Fill each dimple three-quarters full. Cook 90 seconds until the tops are set at the edges and bubbling in the middle.

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7. Turn each one with a skewer or two forks and cook 60 seconds more until golden on both sides.

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8. Pile them onto warm plates, sit a lump of cold butter on top, and dust heavily with icing sugar.

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9. Eat immediately, while the butter is still melting into them.

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Chef’s Tips

• Buckwheat is not optional if you want them to taste like poffertjes.
• Medium-low heat. They should puff rather than sear.
• Cold butter on hot pancakes, then the sugar. In that order.

Pairing Suggestions

• A lump of cold butter and icing sugar
• A shot of advocaat
• Strong coffee

Storage & Reheating

Best immediately. The batter keeps 24 hours refrigerated; let it come back to room temperature.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.