Homemade Dutch Poffertjes

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 tablespoon granulated sugar 1 tablespoon granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) lukewarm milk 1 cup (240ml) lukewarm milk
• 2 large eggs 2 large eggs
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Butter, for greasing the pan Butter, for greasing the pan
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 3g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 9g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and sugar in lukewarm milk. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, whisk together the flour and salt.
3. 3.
   Make a well in the center of the flour mixture and pour in the yeast mixture.
4. 4.
   Gently whisk the eggs and vanilla extract into the batter until smooth and well combined.
5. 5.
   Cover the bowl with a clean kitchen towel and let the batter rise in a warm place for about 30 minutes, or until it has doubled in size.
6. 6.
   Preheat a Poffertjes pan or a non-stick skillet over medium-low heat. Grease the pan with butter.
7. 7.
   Fill each indentation of the pan halfway with batter using a small ladle or a squeeze bottle.
8. 8.
   Cook the Poffertjes for about 2 minutes, or until the edges are set and the bottoms are golden brown. Flip them using a skewer or a fork and cook for an additional 1-2 minutes.
9. 9.
   Transfer the cooked Poffertjes to a plate and repeat the process with the remaining batter.
10. 10.
    Serve the Poffertjes warm, dusted with powdered sugar and a pat of butter.

Treat your ingredients with care...

• Yeast — Ensure that the yeast is fresh and active to achieve a good rise in the batter.
• Poffertjes pan — If you don't have a Poffertjes pan, you can use a mini pancake pan or a small non-stick skillet with round molds.

Tips & Tricks

• For extra flavor, you can add a pinch of cinnamon or nutmeg to the batter.
• To achieve perfectly round Poffertjes, use a squeeze bottle to pour the batter into the pan.
• Serve Poffertjes immediately after cooking to enjoy them at their best.

Serving advice

Serve Poffertjes warm, dusted with powdered sugar and a pat of butter. They are perfect as a snack, dessert, or even for breakfast.

Presentation advice

Arrange the Poffertjes on a plate in a neat stack, dust them generously with powdered sugar, and place a small pat of butter on top. Garnish with fresh berries or mint leaves for an appealing presentation.