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Home Ambachtelijke Oer-Hollandse Poffertjes met Gezouten Karamel

Dutch Traditional Poffertjes Caramel Dessert Festive Kids Cozy

Poffertjes are pure Dutch nostalgia and they taste best when you make them yourself. With a good poffertjes pan in cast iron you bake them evenly golden-brown, with that characteristic soft interior and slightly crisp edge. The salted caramel makes this version a little different from the classic one with powdered sugar and butter. Put it on the table and enjoy together—that's how it should be.

x_ckl_recipe_markerArtisanal Traditional Dutch Poffertjes with Salted Caramel Authentic Dutch poffertjes with an artisanal twist: airy inside, golden-brown outside and finished with a homemade salted caramel. This recipe brings a piece of Dutch tradition to the table. How to make artisanal traditional Dutch poffertjes with salted caramel? Dessert Dutch 4 persons 15 min 30 min 65 min

Make the poffertjes batter: dissolve the yeast in the lukewarm milk and let sit for 5 minutes. In a large bowl, mix the buckwheat flour, all-purpose flour and salt. Add the yeast-milk mixture, the egg and the melted butter and stir until you have a smooth, fairly thin batter. Cover and let rise for 30 minutes in a warm place.
Meanwhile make the salted caramel: put the sugar and water in a saucepan over medium heat. Do not stir; instead carefully swirl the pan from time to time. Let the sugar caramelize to a deep amber liquid. Remove from the heat and add the butter, stirring quickly. Then add the heavy cream (careful of splattering) and stir until smooth. Add the sea salt, taste and adjust if needed. Set aside.
Preheat the cast-iron poffertjes pan over medium heat. Grease the wells with a piece of butter on a paper towel or use a brush. The pan is at the right temperature when a drop of batter immediately starts to sizzle.
Fill the wells three-quarters full with batter using a piping bag or a spoon. Cook the poffertjes over medium heat until the edges start to set and the top shows small bubbles, about 1.5 to 2 minutes. Then turn them over with a pick or fork and cook another minute until golden brown.
Repeat steps 3 and 4 until all the batter is used. Re-grease the pan before each new batch.
Serve the poffertjes immediately: place them on a plate, add a knob of butter on top and drizzle the salted caramel generously over them. Optionally sprinkle with a pinch of coarse sea salt for extra depth. Enjoy.

Dutch Traditional Poffertjes Caramel Dessert Festive Kids Cozy 150 g all-purpose flour 50 g buckwheat flour 7 g dry yeast (1 sachet) 300 ml whole milk, lukewarm 1 egg 30 g butter, melted 0.5 tsp salt Extra butter for greasing For the salted caramel: 150 g granulated sugar 3 tbsp water 80 ml heavy cream, at room temperature 40 g butter, in cubes 0.75 tsp coarse sea salt (plus extra to serve) Cast-iron poffertjes pan Large mixing bowl Saucepan Piping bag or ladle Poffertjes pick or fork Brush or paper towel Whisk Poffertjes Pan poffertjes-pan Pancake and Poffertjes Pans pancake-and-poffertjes-pans Poffertjes pans induction induction-small-pancakes-pan Making your own poffertjes make-small-pancakes-poffertjes-yourself Cookinglife poffertjes pan cast iron Ø 24 cm – 15 cavities – without non-stick coating – suitable for all heat sources Cookinglife ["Poffertjespan"] Mepal Mixing Bowl Set Chef It Nordic Sage 3-piece - Mixing Bowl 1.5 & 3 liters + Spatula Mepal Beslagkom Alessi Breakfast Plates All-Time ø 20 cm - 4 pieces - Guido Venturini - AGV29/5 Alessi Ontbijtbord Apple soufflé bun foodies-broodje-appelsouffle Poffertjes on the BBQ foodies-poffertjes-op-de-bbq Hazelnut-pumpkin caramel tart foodies-hazelnoot-pompoenkaramel-taart Classic stewed pears with red wine and cinnamon foodies-klassieke-stoofperen-met-rode-wijn-en-kaneel

Recipe

Artisanal Traditional Dutch Poffertjes with Salted Caramel

Authentic Dutch poffertjes with an artisanal twist: airy inside, golden-brown outside and finished with a homemade salted caramel. This recipe brings a piece of Dutch tradition to the table.

Course	Dessert
Kitchen	Dutch
Servings	4 persons

Preparation time

Preparation time	15 min
Stiffen up min.	30 min
Total	65 min

Equipment

Cast-iron poffertjes pan
Large mixing bowl
Saucepan
Piping bag or ladle
Poffertjes pick or fork
Brush or paper towel
Whisk

Ingredients

150 g all-purpose flour
50 g buckwheat flour
7 g dry yeast (1 sachet)
300 ml whole milk, lukewarm
1 egg
30 g butter, melted
0.5 tsp salt
Extra butter for greasing
For the salted caramel:
150 g granulated sugar
3 tbsp water
80 ml heavy cream, at room temperature
40 g butter, in cubes
0.75 tsp coarse sea salt (plus extra to serve)

How to make artisanal traditional Dutch poffertjes with salted caramel?

Make the poffertjes batter: dissolve the yeast in the lukewarm milk and let sit for 5 minutes. In a large bowl, mix the buckwheat flour, all-purpose flour and salt. Add the yeast-milk mixture, the egg and the melted butter and stir until you have a smooth, fairly thin batter. Cover and let rise for 30 minutes in a warm place.
Meanwhile make the salted caramel: put the sugar and water in a saucepan over medium heat. Do not stir; instead carefully swirl the pan from time to time. Let the sugar caramelize to a deep amber liquid. Remove from the heat and add the butter, stirring quickly. Then add the heavy cream (careful of splattering) and stir until smooth. Add the sea salt, taste and adjust if needed. Set aside.
Preheat the cast-iron poffertjes pan over medium heat. Grease the wells with a piece of butter on a paper towel or use a brush. The pan is at the right temperature when a drop of batter immediately starts to sizzle.
Fill the wells three-quarters full with batter using a piping bag or a spoon. Cook the poffertjes over medium heat until the edges start to set and the top shows small bubbles, about 1.5 to 2 minutes. Then turn them over with a pick or fork and cook another minute until golden brown.
Repeat steps 3 and 4 until all the batter is used. Re-grease the pan before each new batch.
Serve the poffertjes immediately: place them on a plate, add a knob of butter on top and drizzle the salted caramel generously over them. Optionally sprinkle with a pinch of coarse sea salt for extra depth. Enjoy.

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The secret to good poffertjes lies in two things: a batter that has risen well and a pan that heats evenly. Cast iron retains heat excellently and distributes it nicely across all the wells, so every poffertje cooks evenly. Grease the pan well before each round and keep the heat at medium—too hot is the enemy of that airy interior.

You can make the salted caramel a day in advance and store it in a sealed jar in the fridge. Warm it gently in a small saucepan over low heat before serving. You can also offer the caramel alongside classic powdered sugar and butter so everyone can choose. Perfect for a cozy afternoon with the whole family.