These bring back so much nostalgia for me. I used to have them at our local market. There are little pillows of goodness, and so much better than any pancake (in my opinion!). These gluten free ones are pillowy, soft, light and fluffy. Yes that’s a lot of adjectives, but they are good. And I’m feeling overwhelmed with how to describe them, and now thinking about going and making some more.
To make them I invested in a dutch cast iron pan (from an online store in Melbourne), for around $40. It was 100% worth it, as it helped them rise correctly, and form the shape exactly how I remembered. You will also need patience. The dough is a yeast dough, so let it rise. I top mine with lemon juice, knobs of butter and icing sugar. But top them with maple syrup, fresh fruit or whatever you fancy!
Enjoy Kath xx
- 7g (2 & 1/4 tsp) active dry yeast
- 350ml (1 & 1/2 cups) lukewarm whole milk*
- 250g (1 & 3/4 cups) gluten free plain flour
- 10g (2 tsp) caster sugar
- Pinch of salt
- 1 egg, lightly beaten
- Melted butter for greasing pan
- Toppings eg. lemon juice, icing sugar, strawberries
- In a small jug, sprinkle yeast over milk and stir gently to combine. Allow to sit until the yeast is frothy, about 5-10 minutes.
- In a large bowl sift the gluten free flour, add the sugar and salt and whisk together. Add the yeast mixture and egg and whisk until smooth. Cover with plastic wrap or a tea towel and allow to rest in a warm place for one hour or until bubble and risen. The microwave (not on) is a great place for this or the oven with the light on.
- Place poffertjes pan over medium heat**. Brush each of the cavities with melted butter.
- Transfer the risen batter to a piping bag or plastic zip lock bag and snip of a corner. Pipe a small amount of batter, about 1 tablespoon into the cavities of the heated pan.
- Cook until the bottom is golden and bubbles form on the top. Use a skewer to flip and continue cooking on the other side. Remove to a serving dish and repeat with the remaining batter, greasing the pan as needed.
- Serve immediately with your desired toppings!
*The optimal temperature for yeast if you have a thermometer is 40-46 degrees Celsius. **If your pan is cast iron and brand new, you might need to season. There are numerous ways to do this if you search google. Otherwise you might have a slight metallic taste in your delicious poffertjes.