Discover how to make traditional poffertjes with this simple, festive recipe. Learn step by step how to prepare this beloved Dutch dish yourself using the right ingredients and kitchen tools. Perfect for lunch, dessert or a special treat.
x_ckl_recipe_markerTraditional poffertjes
Homemade with a poffertjes pan
Traditional poffertjes
Lunch/Dessert
Dutch
6
25 min
25 min
Combine the flour, baking powder, cinnamon and salt. Add the eggs and milk and mix until smooth. Melt 50 g butter and stir it into the batter along with the syrup, then mix again.
Put some of the batter into the batter bottle. Grease the poffertjes pan well with a pastry brush. Squeeze the batter into the wells and fill them just below the rim.
Cook them for 1-2 minutes until bubbles form on the surface. Then turn them with a poffertjes fork. Also cook the other side until golden brown.
Remove them from the pan with the fork and grease the pan again. Cook the next batch and repeat until the batter is used up.
Recipes
2 eggs 350 ml milk 250 g flour 2 tsp baking powder 100 g butter 1 tbsp syrup Pinch of salt 1 tsp cinnamon Knob of butter Powdered sugar
Poffertjes pan Batter bottle Poffertjes fork Pastry brush
Making your own poffertjes make-small-pancakes-poffertjes-yourself
Blackwell Pan set cast iron – frying pan Ø 25 cm and grill pan 23 x 23 cm – suitable for all heat sources – without non-stick coating Blackwell ["Cookware set2-piece"] Cookinglife Baking bowl / Mixing bowl - Stainless steel - ø 24 cm Cookinglife ["Baking bowl"] Cookinglife poffertjes pan cast iron Ø 24 cm – 15 cavities – without non-stick coating – suitable for all heat sources Cookinglife ["Poffertjespan"]
Artisanal Traditional Dutch Poffertjes with Salted Caramel foodies-artisanal-traditional-dutch-poffertjes-with-salted-caramel Poffertjes with stewed pears foodies-poffertjes-with-stewed-pears
Recipe
Traditional poffertjes
Homemade with a poffertjes pan
Course
Lunch/Dessert
Kitchen
Dutch
Servings
6
Preparation time
Preparation time
25 min
Total
25 min
Equipment
Poffertjes pan
Batter bottle
Poffertjes fork
Pastry brush
Ingredients
2 eggs
350 ml milk
250 g flour
2 tsp baking powder
100 g butter
1 tbsp syrup
Pinch of salt
1 tsp cinnamon
Knob of butter
Powdered sugar
Traditional poffertjes
Combine the flour, baking powder, cinnamon and salt. Add the eggs and milk and mix until smooth. Melt 50 g butter and stir it into the batter along with the syrup, then mix again.
Put some of the batter into the batter bottle. Grease the poffertjes pan well with a pastry brush. Squeeze the batter into the wells and fill them just below the rim.
Cook them for 1-2 minutes until bubbles form on the surface. Then turn them with a poffertjes fork. Also cook the other side until golden brown.
Remove them from the pan with the fork and grease the pan again. Cook the next batch and repeat until the batter is used up.
Serve the poffertjes straight from the pan with a pat of butter and a generous dusting of powdered sugar. They taste best warm, so bring them to the table as soon as the last batch is ready.
Use a batter bottle to neatly and easily squeeze the batter into the wells of the poffertjes pan. This prevents mess and gives you nice, even poffertjes. A poffertjes fork makes turning them much easier.