Dutch Poffertjes: The Fluffy Mini Pancakes First Served at an Amsterdam Fair in 1746

The first mention of poffertjes, the tiny, fluffy Dutch pancakes served in portions of one or two dozen with powdered sugar and melting butter, is credited to a 1746 appendix to the cookbook *Volmaakte Hollandsche keuken-meid*, and the pancakes were first seen at a fair in Amsterdam that same year. According to Wikipedia, poffertjes are traditional Dutch batter cakes, resembling small, fluffy pancakes, made with yeast and buckwheat flour, and typically served with powdered sugar and butter, and sometimes syrup or advocaat. The pancakes require a special cast-iron or copper pan with shallow indentations, and temporary stands selling poffertjes are a fixture of Dutch summer festivals and Christmas markets, where the cook prepares them fresh for each customer. The Catholic Church has claimed it invented them as a form of communion bread, though there are doubts about that claim. Through the Netherlands' historical ties as the former colonial power in the Dutch East Indies, poffertjes traveled to Indonesia, where they survive as *kue cubit*, "pinched cake," a popular street snack.

The difference between a poffertje and an ordinary pancake is the yeast and the buckwheat. The yeast gives each tiny cake a light, airy, almost bread-like interior, and the buckwheat flour adds a nutty, earthy depth that wheat alone lacks. Cooked in the special dimpled pan, each poffertje develops a domed, golden bottom and a soft, pale top that soaks up the melting butter and powdered sugar in a way a flat pancake never could. Eaten by the dozen, hot from the pan, with fingers sticky with sugar, they are the most festive brunch food in the Dutch kitchen.

About the Ingredients

Buckwheat flour — buckwheat flour, which gives poffertjes their nutty flavor and slightly darker color. A 50/50 blend with all-purpose flour is traditional. All-purpose flour alone works but produces a less interesting result.

Yeast — active dry yeast, proofed in warm milk, which gives the batter its lift and airy texture. The batter rests for an hour before cooking.

Milk — whole milk, warmed, for the batter.

Eggs — one large egg, beaten, for structure and richness.

Butter — melted butter in the batter and more butter for the pan indentations.

Topping — powdered sugar, generously dusted, and a pat of butter melting on top of the hot pancakes. Dutch stroop (a dark, thick syrup) or advocaat are traditional alternatives.

Ingredients (makes about 40 poffertjes, serves 4): - 1 cup buckwheat flour - 1 cup all-purpose flour - 1 tsp active dry yeast - 1 1/4 cups warm whole milk (100 to 110°F), divided - 1 large egg, beaten - 2 tbsp unsalted butter, melted, plus more for the pan - 1 tbsp granulated sugar - 1/4 tsp salt - Powdered sugar, for dusting - Butter, for serving

Instructions: In a small bowl, sprinkle the yeast over 1/4 cup of the warm milk and let stand 5 minutes until foamy.

In a large bowl, whisk the buckwheat flour, all-purpose flour, sugar, and salt. Make a well in the center and add the yeast mixture, the remaining warm milk, the beaten egg, and the melted butter. Whisk until smooth. The batter should be thinner than American pancake batter, more like a thick crepe batter. Cover and let rise in a warm place for 1 hour, until puffed and bubbly.

Heat a poffertjes pan (or an aebleskiver pan) over medium heat. Put a small knob of butter in each indentation.

When the butter is foaming, fill each indentation about three-quarters full with batter. Cook until bubbles form on the surface and the bottoms are golden, about 2 minutes. Using two forks or skewers, flip each poffertje quickly. Cook until golden on the second side, about 1 minute more.

Transfer to a plate and serve immediately, dusted generously with powdered sugar and topped with a pat of butter. Repeat with the remaining batter, wiping and re-buttering the pan between batches.

The Mimosa Pairing Logic: The yeasty, buttery, powdered-sugar sweetness of poffertjes wants a bright, citrus-forward sparkling drink that can cut the richness and echo the festive fair atmosphere. A classic Champagne mimosa is the natural match, the orange juice a bright counter to the buttery pancakes and the bubbles lifting the yeasty batter. A strawberry mimosa is equally lovely, its berry sweetness a companion to the powdered sugar. This pairing is a sparkling toast to the Amsterdam fair of 1746 and the Dutch festival stands that still serve poffertjes today.

Reference Links: - Poffertjes (Dutch batter cakes, 1746 Volmaakte Hollandsche keuken-meid, Amsterdam fair, yeast and buckwheat): Wikipedia