Poffertje is a type of Dutch pastry, similar to small, coin-sized pancakes. The diameter of Poffertje is usually no more than 4 centimeters, but they are rather wide, up to 1 centimeter thick.
They are served after being covered with a thin layer of powdered sugar, which gives them a significantly greater sweetness compared to conventional pancakes. In the Netherlands, they are also served with beetroot syrup. Wheat and buckwheat flour have a ratio of 1:1 as well as milk, chicken eggs, yeast, salt, melted butter, and sugar or sugar syrup are used for baking traditional Dutch Poffertje. The dough should be rolled out thinly after being prepared.
Poffertje is prepared in a special pan, the bottom of which is covered with small half-spheres and a diameter of 4 centimeters, in which the contents of a tablespoon with dough are placed. These pans are generally made of cast iron, but they can be also made of aluminum and copper. In industrial and mass production of Poffertje, electrically heated, cast-iron frying pans with a capacity of 50 to 100 pancakes are used.
Before each baking, pans are covered with liquid fat; melted butter is traditionally used for it. Then, the liquefied dough is added into half-spheres using a tablespoon or a specially metered bottle. In industrial production, special funnels are used for this purpose. After half the baking time has expired, each Poffertje is turned over with the help of special metal or wooden fork, with a long handle and two teeth.