Ingredients
- 1 1/2 cups warm whole milk about 105°F
- 2 1/4 teaspoons active dry yeast
- 1 1/2 tablespoons granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- Unsalted butter melted (for greasing the pan)
- Fresh fruit or powdered sugar for serving
Instructions
- Combine warm milk, yeast, and sugar in a small bowl. Stir and let sit for 5 minutes until frothy.
- In a large bowl, whisk together all-purpose flour and salt.
- Combine the milk mixture and egg with the dry ingredients. Stir until the batter is smooth.
- Cover the bowl with a clean towel and let the batter rest in a warm place for about 30 minutes, until bubbly and slightly risen.
- Heat a poffertjes pan over medium heat and brush each cavity with melted butter. Fill each cavity with about 1 tablespoon of batter.
- Cook until bubbles appear on the surface and the edges are set, about 1 to 2 minutes. Use a skewer to flip each pancake and cook for another minute until golden brown.
- Transfer the poffertjes to a plate. Repeat with remaining batter. Serve warm with fresh fruit or a light dusting of powdered sugar.