May  2, 2020
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Photo by ritzymomblog
Author Notes

Bite sized dutch style pancakes that are yeast based, airy, and light. —Sarita Gelner

  • Prep time 1 hour
  • Cook time 10 minutes
  • Serves 5
  • 1.5 cups whole milk, warmed to 105-110 degrees F.
  • 2 1/4 teaspoons active dry yeast
  • 1 extra large egg
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon lemon juice
  • 1.75 cups AP Flour
In This Recipe
  1. In a small bowl, warm milk. Then sprinkle over the yeast and allow to proof for 10 minutes.
  2. Then in a large bowl, whisk together the flour, salt, and sugar. Make a well in the middle.
  3. Pour in milk/yeast mixture along with the egg, vanilla, and lemon juice. Then mix until a batter forms, but do not over-mix.
  4. Cover the batter loosely and allow to rise in a warm place for one hour.
  5. Heat the poffertjes pan on medium heat on the stove. Brush the cavities with melted butter. Then pipe or spoon in 1 tablespoon of batter.
  6. Serve with a dusting of powdered sugar and maple syrup.

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