Fluffy Poffertjes Treat (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/2 tsp salt
02 -
1 tbsp sugar
03 -
1 3/4 cups plain flour
→ Wet Ingredients
04 -
1 tbsp quick-acting yeast (like SAF Instant)
05 -
1 large egg
06 -
1 1/2 cups milk, warmed to 90-100°F
→ For Cooking
07 -
Butter for greasing your cooking pan
# Instructions:
01 -
Heat the milk until it's just warm, about 90-100°F. Stir in the yeast and let it rest for a bit while you get started on other steps.
02 -
Toss the flour, sugar, and salt together in a big mixing bowl until evenly blended.
03 -
Add the egg and yeast-milk mixture to the dry mix. Gently stir everything together until just mixed—don’t overdo it!
04 -
Put a cover on the bowl and let the batter sit undisturbed at room temperature for 30 to 60 minutes so it can rise.
05 -
Heat up an aebleskiver or poffertjes pan and grease each little cup generously with butter.
06 -
Scoop batter into the pan’s indentations, filling them halfway, and cook for 1 to 2 minutes. Use a skewer or fork to flip each one for even cooking.
07 -
Let the pancakes cook for about another minute or two, then move them to a plate once they’re done.
08 -
Serve while warm with your favorite toppings—add butter, dust with powdered sugar, or drizzle some syrup.
# Notes:
01 -
These little Dutch-style pancakes taste best when freshly made and served warm.