Dutch Old-Fashioned Poffertjes (Made with Yeast)

This recipe is an old Dutch recipe. It is originally in metric measures (see footnote for metric measures) that are converted here. To bake poffertjes, you need a special poffertjes pan. I have used a blinis' pan, others have used a Danish "aebleskiver"pan or a "donutfactory". Serve with butter and powdered sugar.


Recipes · Breakfast and Brunch · Pancake Recipes


Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 1 hrs 10 mins
Additional Time: 30 mins
Servings: 4
Yield: 4 servings

Ingredients

Ingredients List

  • ¾ ounce fresh yeast, crumbled

  • 1 cup milk, divided

  • 1 cup all-purpose flour

  • 1 cup buckwheat flour

  • 1 cup water

  • 1 large egg

  • ¼ cup salted butter, melted


Directions

  1. Combine yeast with 3 table spoons of luke warm milk in a bowl and allow to dissolve, about 5 minutes.

  2. Combine flour and buckwheat flour in a bowl. Add yeast mixture, remaining milk, and water; stir to combine. The batter has to be slightly thick. Stir in melted butter and egg. The batter needs to be luke warm. Cover bowl and set aside in a warm place to rise for about 30 minutes.

  3. Heat poffertjes pan and put some oil or butter in there to make sure the poffertjes don't stick to the pan. Put a little batter into each hole. When the top side of the poffertjes are almost dry, turn the poffertjes over to bake the other side. The poffertjes need to be light brown on each side.

Cook's Notes:

The original recipe is in metric measures. If you have a scale, please measure out 125 g flour, 125 g buckwheat flour, 250 ml milk, 250 ml water, 15 g fresh yeast, and 50 g of salted butter.

If you are using unsalted butter, add salt.


Nutrition Facts (per serving)

Nutrition Facts
370 Calories
15g Fat
49g Carbs
11g Protein


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