poffertjes: Dutch buckwheat pancakes

poffertjes (Dutch buckwheat pancakes
These pillowy buckwheat pancakes are light, delicious and really rather indulgent. Even their name is descriptive; "poffertjes" in Dutch sounds a bit like "poffer-juss," which to my mind sounds like pretty fluffy pancakes.

Poffertjes, street food in The Netherlands, are best served drizzled with melted butter and dusted with icing sugar. If you have a special poffertjes pan (which looks like a large egg poacher, with several indentations to form the pancakes) then all the better. Otherwise just use a frying pan to cook them. They won't be quite as fluffy but they will still taste delicious.

Poffertjes (Dutch buckwheat pancakes) 
Skill level: Easy but messy

half a cup (125g) buckwheat flour
half a cup (125g) plain flour
a pinch of salt
250ml milk
water (optional)
1.5 tsp dried yeast
a pinch of sugar
1 egg, beaten
vegetable oil (optional)
75g melted unsalted butter, to serve
icing sugar, sifted, to serve


  1. Heat the milk until lukewarm. Pour half of it into a jug with a pinch of sugar and the dried yeast. Whisk well and set aside.
  2. Combine the flours in a large bowl with a pinch of salt. Pour in the milk and the yeast mixture. Stir well to form a thick batter.
  3. Add the beaten egg. Stir well to ensure there are no lumps. The batter should be thick enough to coat the back of a wooden spoon but not too runny. If it is too thick, add a splash of water until the right consistency is reached.
  4. Cover the bowl with a clean tea towel and set aside in a warm(ish) place for about 1 hour. The batter is ready when small bubbles start to form.
  5. If using a poffertjes pan, lightly grease the indentations with a little butter. Heat the pan over a medium heat. Either fill a sauce bottle (with a small nozzle) with batter and squirt into the indentations, about three-quarters full. Otherwise, use a piping bag or even a small ladle.
  6. As the batter hits the hot pan, the pancake will begin to swell up. Cook until the bottoms have set (one to two minutes). Using two forks, flip the pancakes over and cook for another minute, until golden brown. Transfer to a low oven to keep warm, while you make the next batch.
  7. If you don't have a special pan, warm some vegetable or melt butter in a frying pan, squirt the mixture into the hot oil and cook as above.
  8. Serve the cooked pancakes with melted butter and sifted icing sugar.
  • Add spices such as ground ginger to the batter mix together with grated lemon zest.
  • Serve with warmed golden syrup instead of icing sugar.

1 comment:

belleau kitchen said...

oh don't these look so light and pillowy... I could bite into a few of these right now. I love them!