Poffertjes
Poffertjes It is an iconic sweet snack from the Netherlands, in the form of very small round pancakes, with many pores, soft and fluffy inside and slightly crispy on the edges. This plant-based version is made without eggs, cow's milk, or animal butter, yet still rises perfectly and maintains just the right amount of sweetness and its distinctive aroma. Usually served warm with a sprinkling of powdered sugar and caramel syrup or vegan butter, it is a favorite among children and adults alike as a special breakfast or teatime accompaniment!
Shared by Gea
Time
40 min
Serves
4
Difficulty
medium
🛒 Ingredients
- 150 grams of all-purpose flour
- 50 grams of rice flour (for a lighter texture)
- One tablespoon of granulated sugar
- One teaspoon of instant yeast
- A pinch of fine salt
- 250 to 280ml warm plant milk (soy milk or oat milk works best)
- 2 tablespoons vegetable oil or melted vegan butter
- 1/2 teaspoon vanilla extract
- Enough powdered sugar for sprinkling
- Maple syrup, caramel syrup or fruit jam
- A little vegan butter (optional) as a topping
👩🍳 Instructions
- 1
Mix dry ingredients: in a large bowl, sift the flour and rice flour, add the sugar, yeast and salt, mix well.
- 2
Make the dough: pour in the warm milk little by little while stirring until smooth and without lumps. Add the oil and vanilla and stir well. Cover the bowl and let it sit in a warm place for 30 to 40 minutes, until the mixture foams and rises slightly.
- 3
Preparation: Heat a typical poffertjes mold over low heat, then grease the holes with a little oil. Pour the batter into the holes until full.
- 4
Turn over: when the top surface starts to develop holes and harden, turn the poffertjes over one by one with a wooden stick. Cook the other side until golden brown and evenly cooked.
- 5
Serve: Remove to a plate, sprinkle with plenty of powdered sugar and enjoy warm with your favorite syrup!