Poffertjes

Poffertjes are small, fluffy mini pancakes cooked in a special dimpled pan, flipped with two forks and piled high with butter and icing sugar. They're a Dutch fairground and market treat, made from a yeasted batter noticeably lighter and airier than a regular pancake, which is exactly what lets each tiny cake puff up so distinctively in its own dimple.

What it really is

A batter of wheat flour, yeast, egg and milk rests until it turns light and slightly bubbly, thinner and airier than a standard pancake batter. It pours into the small round dimples of a dedicated poffertjespan, greased heavily with butter, and each little pancake puffs up as it cooks on the bottom before a quick flip — traditionally done with two forks, one in each hand — finishes the other side. A generous knob of butter and a heavy dusting of icing sugar cover the whole pile once they're off the heat.

The dimpled pan is what makes them poffertjes rather than tiny regular pancakes. Those individual wells are what let each one puff into its distinct round shape and cook evenly all the way through despite the small size — a flat griddle produces a different, flatter result entirely.

How it's served

• Hot, piled high on a plate, butter melting and icing sugar dusted over.
• As a snack or dessert, classic at Dutch fairs and markets.
• Sometimes with a drizzle of syrup or fresh fruit alongside the classic butter and sugar.

How to write it on the menu

• Flag the wheat, egg and dairy.
• It's naturally vegetarian.
• Say if a savoury or fruit-topped version is available beyond the classic butter and sugar.

The ingredients, allergens and dietary notes listed here describe a typical recipe. They are not a binding declaration for any particular restaurant: recipes, portion sizes and the products used can differ.