Puffy and light sourdough dutch poffertjes are pancakes with the difference.
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Poffertjes - Mini Dutch Pancakes

Puffy and light dutch poffertjes are pancakes with a difference. Fun to make, even more fun to eat, traditionally made with yeast and buckwheat flour. Here is the sourdough dutch pancake recipe including yeasted version in Notes.
Prep Time8 mins
Cook Time25 mins
Total Time4 hrs 33 mins
Course: Breakfast, Dessert
Cuisine: Dutch
Servings: 100 mini pancakes

Ingredients

  • 120 g 100% hydration sourdough starter I used white flour starter
  • 120 g plain white flour
  • 120 g buckwheat flour
  • 300 ml milk
  • 2 extra large or 3 small eggs lightly beaten
  • 6 g 1 teaspoon salt

Instructions

  • In a bowl mix white and buckwheat flour
  • Add refreshed active starter and milk
  • Mix to a smooth batter
  • Cover and leave in a warm spot until fine bubbles start to appear
  • Add salt and eggs, mixing lightly through the batter
  • Leave a further one to two hours or overnight in the fridge
  • Heat the poffertjes pan well on medium heat
  • Pour the batter into a squeeze bottle or a jug
  • Grease the pan with a little butter then pour the pancake batter into each indentation to the rim
  • Bake the poffertjes for a few minutes until bubbles appear on the top
  • Using a toothpick, bamboo skewer or a fork, flip the pancakes on the other side and bake a further minute or two
  • Repeat with the remaining batter
  • Serve warm dusted with icing sugar and melted butter, maple syrup, fruit or toppings of your choice.

Notes

This recipe uses 40% buckwheat, 60% white flour (including sourdough starter). You can change the ratio to suit your taste.
Yeasted version: Mix 180g plain white flour, 120g buckwheat flour, 6g salt (1 teaspoon) and 3,5g dry yeast (1 teaspoon). Add 360ml lukewarm milk and 2 extra large or 3 small lightly beaten eggs. Mix into a smooth batter. Leave in a warm place for 1-2 hours until batter becomes bubbly or in the fridge overnight. Bake as per instructions for sourdough dutch pancakes.
Different flours absorb liquid at a different rate. Adjust if the batter is too thick or thin. The pancake batter should be pourable. If the batter is too thick, the pancakes will be dense. If it's too runny, the poffertjes will stay quite flat. 
Lower the cooking temperature if the poffertjes are burning underneath but top is still liquid and without bubbles.