Poffertjes Dutch Pancakes Treat (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour

02 - 1 tbsp sugar

03 - 1/2 tsp salt

→ Wet Ingredients

04 - 1 tbsp SAF Instant Yeast

05 - 1 1/2 cups warm milk (90-100°F)

06 - 1 large egg

→ For Cooking

07 - Butter for greasing the pan

# Instructions:

01 - Warm the milk to a lukewarm temperature of about 90 to 100°F, then add the dry yeast to dissolve. Let it sit for a few minutes while preparing the other ingredients.

02 - In a large bowl, mix the flour, sugar, and salt until combined.

03 - Pour the yeast and milk mixture into the dry ingredients along with the egg. Stir until just combined, avoiding overmixing.

04 - Cover the mixture and let the dough rise at room temperature for at least 30 minutes, preferably up to an hour.

05 - Preheat a poffertjes pan or aebleskiver pan and generously grease each divot with butter.

06 - Fill the pan's divots halfway with batter and cook for 1-2 minutes. Flip each pancake with a skewer, ensuring even cooking.

07 - Cook the pancakes for another 1-2 minutes, then remove them from the pan and place on a serving plate.

08 - Serve the poffertjes warm with butter, powdered sugar, or maple syrup.

# Notes:

01 - Poffertjes are best served fresh and warm for optimal flavor and texture.

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