Dutch | Poffertjes
Posted on July 1, 2015
Last month we traveled to Amsterdam. We went on three food tours, all were really good. On one of the stops we had Poffertjes. I decided to make them at home. They turned out good. I got the pan from Amazon.
Yield: not sure how many servings, we managed to eat all of them between 2 people
1 cup warm milk 110°
3/4 teaspoon active dry yeast
2 cups all-purpose flour
Sprinkle the yeast on top of the warm milk and set aside to proof. When ready, mix the flour with the eggs and slowly add the milk, beating well and making sure there are no lumps. Add in the pinch of salt. Cover and set aside to rise, about 45 minutes to an hour.
Heat the pan and lightly butter each dimple. Pour a small amount of batter into each dimple. Tip - we found that it worked best to have two people doing this. One person buttering the pan with melted butter and a brush, the second person putting the batter into the pan with a measuring spoon, a scant tablespoon.
When the sides dry up a bit and bubbles appear on the surface, use the tine of a fork to flip the poffertjes over.
Serve hot, sprinkle with powdered sugar and a piece of butter.
Poffertjes in Amsterdam. And, yes, that is a beer.
(Ref. "Poffertjes" recipe, www.thedutchtable.com.)