Artisanal Traditional Dutch Poffertjes with Salted Caramel

Ingredients

• 150 gall-purpose flour
• 50 gbuckwheat flour
• 7 g (1 sachet)dry yeast
• 300 mlwhole milk, lukewarm
• 1egg
• 30 gbutter, melted
• 0.5 tspsalt
• as neededextra butter for greasing
• 150 ggranulated sugar
• 3 tbspwater
• 80 mlheavy cream, at room temperature
• 40 gbutter, in cubes
• 0.75 tsp, plus extra to servecoarse sea salt

Instructions

1. 1

   Mix the batter

   Dissolve the yeast in the lukewarm milk and leave it for 5 minutes. In a large bowl, combine the buckwheat flour, all-purpose flour and salt. Add the yeast mixture, egg and melted butter, then stir until the batter is smooth and fairly thin. Cover and leave to rise in a warm place for 30 minutes.

2. 2

   Make the caramel

   Put the sugar and water in a saucepan over medium heat. Do not stir; carefully swirl the pan from time to time until the sugar becomes a deep amber liquid. Take the pan off the heat and quickly stir in the butter. Add the cream carefully, as it may splatter, and stir until smooth. Mix in the sea salt, taste and adjust if needed, then set aside.

3. 3

   Heat the pan

   Preheat a cast-iron poffertjes pan over medium heat. Grease the wells with butter using a piece of paper towel or a brush. The pan is ready when a drop of batter starts to sizzle straight away.

4. 4

   Cook the poffertjes

   Fill each well about three-quarters full using a piping bag or spoon. Cook over medium heat for about 1.5 to 2 minutes, until the edges begin to set and small bubbles appear on top. Turn each poffertje with a pick or fork and cook for another minute, until golden brown.

5. 5

   Cook remaining batter

   Repeat the filling and cooking steps until you have used all the batter. Grease the pan again before each new batch.

6. 6

   Serve immediately

   Arrange the poffertjes on a plate, top with a knob of butter and drizzle generously with the salted caramel. Add a pinch of coarse sea salt if desired.

What are poffertjes?

Poffertjes are small, round Dutch pancakes, traditionally cooked in a special pan with shallow wells. Their name and familiar shape are associated with Dutch fairs and markets, where they are often served hot with butter and sugar.

This version keeps the yeast-raised batter but adds buckwheat flour and a homemade salted caramel. The yeast gives the little pancakes their light texture, while the caramel brings a deep, buttery sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 10g protein, 77g carbs, 27g fat.

Flour, buckwheat flour and sugar provide most of the carbohydrates, while butter and cream account for much of the fat. The milk, egg and flours contribute protein, though the dish is still fairly low in protein per serving. Serve with fresh fruit alongside for a more balanced plate.

Why use two flours?

Buckwheat flour: it adds a distinctive, gently earthy flavour that balances the sweetness of the topping. Mixed with all-purpose flour, it contributes character without making the batter too dense.

All-purpose flour: it provides structure for the soft pancakes. Stir the flours together with the salt before adding the wet ingredients so they are evenly distributed.

Getting the rise right

Yeast: dissolving it in lukewarm milk helps it disperse through the batter. Leave the mixture for the stated 5 minutes before adding it to the flours.

Rest: cover the bowl and leave the batter somewhere warm for 30 minutes. The method does not require a particular rise in volume, so follow the timing and keep the bowl covered.

Caramel without stirring

Sugar and water: let them heat over medium heat without stirring, swirling the pan carefully now and then instead. Watch for the sugar to reach a deep amber colour before taking it off the heat.

Dairy: add the butter first and stir quickly, then carefully pour in the room-temperature cream. The caramel can splatter at this stage, so add it cautiously and stir until smooth before seasoning with salt.

Cooking in the poffertjes pan

Temperature: the pan is ready when a small drop of batter sizzles as soon as it touches a well. Keep the heat at medium and grease the wells before each batch.

Doneness: start checking after 1.5 minutes. Turn the poffertjes when their edges are beginning to set and small bubbles show on top; cook the second side for about 1 minute until golden.

Serving and timing

Serve the poffertjes immediately, while they are warm, with a knob of butter and the salted caramel. A little extra coarse sea salt is optional and intensifies the sweet-salty contrast.

The recipe gives a 30-minute rise and specified cooking times, but no total preparation time. The batter and caramel are both prepared before the batches are cooked, so have the toppings ready before you begin frying.

Recipe notes & tips

• Measure the milk while it is lukewarm rather than hot so it is suitable for mixing with the yeast.
• Use a piping bag or a small spoon to fill the wells neatly to about three-quarters full.
• Swirl the caramel pan gently instead of stirring the sugar and water as they heat.
• Keep the cooked poffertjes in a single layer while you finish the remaining batches.
• Grease the wells again before each batch to help the poffertjes release cleanly.

Variations

• More buckwheat: replace some of the all-purpose flour with buckwheat flour for a stronger earthy flavour.
• Cinnamon: stir a little ground cinnamon into the dry ingredients for a warm spice note.
• Fruit topping: serve with sliced apples or berries alongside the caramel.
• Extra salty: finish with a small pinch of coarse sea salt just before serving.
• Plain finish: serve with butter and leave off the caramel for a simpler topping.

Common mistakes to avoid

• Milk too hot: use lukewarm milk so it does not hinder the yeast.
• Stirring the caramel: swirl the pan gently instead to avoid disturbing the sugar as it colours.
• Filling to the rim: leave each well about one-quarter empty so the batter has room to cook.
• Turning too early: wait until the edges begin to set and small bubbles appear on top.
• Skipping the re-grease: butter the wells again before every new batch to help prevent sticking.

How to store

Poffertjes are best eaten straight away, but leftovers can be kept in an airtight container in the fridge for up to 2 days. Reheat gently in a frying pan or microwave until warm; store leftover caramel separately in the fridge and warm it carefully until pourable.

Frequently asked questions