Dutch poffertjes with butter and icing sugar

Dutch poffertjes with butter and icing sugar

Dutch poffertjes (plaatkoekies or mini pancakes) are little morsels of soft, butter-drenched deliciousness that can be served for breakfast or brunch. It is best enjoyed warm with butter and icing sugar and can be made in a traditional poffertjes pan, or simply by adding small dollops to a standard non-stick frying pan.

COOKING TIME 30 minutes + 1 hour, to rise | SERVES 6

INGREDIENTS

350ml milk, warmed
30ml (2 tbsp) sugar
8g Anchor Instant Yeast
1 egg, beaten
pinch salt
320g cake flour
vegetable oil, to grease
cubed butter, to serve
icing sugar, to dust

METHOD

COMBINE the warmed milk, sugar, and yeast and allow it to stand for 5 minutes. Add the beaten egg to the milk mixture and whisk well to combine.

SIEVE the salt and cake flour into a large bowl. Slowly add the milk-egg mixture to the flour and whisk until a smooth but thick batter is achieved.

COVER the bowl with a damp tea towel and allow it to rise in a warm place, for about 1 hour.

HEAT a Dutch poffertjes pan or non-stick frying pan over medium heat and brush with a little vegetable oil. Add small dollops (about 15ml or a tablespoonful each) to the pan and cook until golden, about 1 minute per side. Stack on a plate and cover with a tea towel to keep the poffertjes warm.

SERVE the Dutch poffertjes warm, topped with cubes of butter, and dusted generously with icing sugar.

Print Recipe

Dutch poffertjes with butter and icing sugar

Breakfast, Brunch – Dutch

Serves: 6

Cooking Time: 30 minutes + 1 hour, to rise

Little morsels of soft, butter-drenched deliciousness, these Dutch poffertjes (or plaatkoekies) with butter and icing sugar can be made in a traditional poffertjes pan, or simply add small dollops to a standard non-stick frying pan. 

Ingredients

• 350ml milk, warmed
• 30ml (2 tbsp) sugar
• 8g Anchor Instant Yeast
• 1 egg, beaten
• pinch salt
• 320g cake flour
• vegetable oil, to grease
• cubed butter, to serve
• icing sugar, to dust

Instructions

1

COMBINE the warmed milk, sugar, and yeast and allow it to stand for 5 minutes. Add the beaten egg to the milk mixture and whisk well to combine.

2

SIEVE the salt and cake flour into a large bowl. Slowly add the milk-egg mixture to the flour and whisk until a smooth but thick batter is achieved.

3

COVER the bowl with a damp tea towel and allow it to rise in a warm place, for about 1 hour.

4

HEAT a Dutch poffertjes pan or non-stick frying pan over medium heat and brush with a little vegetable oil. Add small dollops (about 15ml or a tablespoonful each) to the pan and cook until golden, about 1 minute per side. Stack on a plate and cover with a tea towel to keep the poffertjes warm.

5

SERVE warm, topped with cubes of butter, and dusted generously with icing sugar.

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ALSO SEE: How to make easy pancakes

How to make easy pancakes

Imka Webb

Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com