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History
Poffertjes are traditional Dutch batter cakes made with yeast and flour, usually sweet and served with powdered sugar and butter. The first mention is credited to a 1746 appendix to the cookbook Volmaakte Hollandsche keuken-meid, and they were first seen at a fair in Amsterdam in 1746. They are popular at summer festivals and Christmas markets, where stands sell portions of one or two dozen, cooked fresh in a cast iron pan with shallow indentations. They are related to the Indonesian kue cubit.
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Common allergens: Gluten, Dairy, Egg
Make it at home
Ingredients
- 150g plain flour
- 100g buckwheat flour
- 7g instant yeast
- 1 tbsp caster sugar
- 1/2 tsp salt
- 500ml whole milk, warmed to 37 degrees Celsius
- 2 large eggs
- 30g unsalted butter, melted, plus extra for the iron
- 60g cold unsalted butter to serve
- 100g icing sugar to serve
Method
- Whisk both flours, yeast, sugar and salt in a large bowl.
- Whisk the warm milk into the eggs, then beat the wet mix gradually into the dry until smooth, finish with the melted butter.
- Cover and leave to ferment 90 minutes at warm room temperature until bubbled and slightly foamy.
- Heat a poffertjes iron over medium heat until a drop of water dances; brush each well lightly with butter.
- Pour or pipe batter into each well, filling about three-quarters; cook 60 to 90 seconds until the rim is set and bubbling.
- Turn each poffertje with a wooden skewer or fork in a quick flip motion; cook 60 more seconds until both sides are deep gold and the centre is just set.
- Transfer to a warm plate, top with shavings of cold butter so it melts down, dust heavily with icing sugar, and serve immediately with small forks.
Tip from the editors. Use a cast iron poffertjes pan with shallow indentations; a Danish aebleskiver pan is similar. Rest the batter so the yeast has time to work.
Where to eat poffertjes
Poffertjes in Amsterdam
Poffertjeskraam Albert Cuyp ★ 4.2
Poffertjeskraam Albert Cuyp is a street food stall at Albert Cuypstraat, Amsterdam.
Poffertjes in Utrecht
Biologische Boerenmarkt Vredenburg ★ 4.6
Utrecht's organic farmers market on Vredenburgplein every Friday. Local farmers sell cheese, organic produce, bread, juices, meat and sustainable fish.
Boerenmarkt Snack Stalls ★ 4.8
The Saturday boerenmarkt on Vredenburgplein is the cheapest eating in Utrecht. Fresh haring, warm bitterballen and stroopwafel baked on the iron cost €2-5.
TryHaring with raw onion, bitterballen and fresh stroopwafel
More cities are in research. Want poffertjes covered somewhere specific? Tell us where you want to eat.