Poffertjes Batter
  • 1 cup milk (preferably full-fat)
  • 1 packet of dry active yeast
  • 1¼ cups organic pastry flour
  • ¾ cups buckwheat flour (we used unhulled fiber-rich)
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
Topping (Optional, but Traditional)
  • 1 tablespoon butter, cubed
  • 2 tablespoons confectioner's sugar

How to Make

Stage 1 - Activate Yeast
  1. Take a small saucepot over medium heat and add your milk. You want to heat it to slightly above room temperature but not much more than that. You don't want to kill the yeast!
  2. Take the saucepot off the heat, let cool for ~30 seconds, then add your yeast to the milk. Mix through and let sit for ~10 minutes while the yeast activates
Stage 2 - Create Poffertjes Batter
  1. In a mixing bowl, sift your flours and ground cinnamon together and whisk together
  2. Create a small well in the middle and pour your egg mixture and vanilla extract in the middle
  3. Next, pour your milk and activated yeast in, and mix well through
  4. Once everything is mixed through (and you have a slightly runny batter), cover your dough and set aside for 45 minutes to let it rise
Stage 3 - Making Poffertjes
  1. Once the dough has had a chance to rise, give it a quick stir and set it next to your poffertjes pan. If you want to be like the street vendors in Holland, you can even pour your batter into a squirt bottle if you have one laying around
  2. Heat your poffertjes pan up over medium high heat and add a tiny bit of butter into each divot. Move the pan around to make sure the butter covers all the surface area of the divot
  3. Once heated, pour some of your poffertjes dough into each of the divots, filling them up to about the halfway point. You don't want to go much further than that, otherwise the poffertje will outgrow it's little pocket!
  4. Cook for 2 minutes on the first side, then use a chopstick or fork to flip each poffertje to the other side
  5. Cook for another 2 minutes, then take out of the pan and set aside
  6. Rinse and repeat as needed until you've finished cooking all your dough
Stage 4 - Plating the Poffertjes!
  1. To eat poffertjes in the traditional way, spread small pieces of butter over top, then sprinkle confectioner's sugar thereafter. (If you're looking for a slightly healthier option, that's totally fine too.) Enjoy!

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