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Mini Milk Tart Poffertjes (Dutch Mini Pancakes)

Delicious mini pancakes filled with a creamy milk tart custard.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 poffertjes
Calories 200 kcal

Equipment

  • Poffertjes pan Or a non-stick skillet
  • Whisk
  • Small saucepan

Ingredients
  

Poffertjes Batter

  • 1 cup flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 1 tbsp sugar
  • 1 egg
  • 0.75 cup milk
  • 1 tsp vanilla extract
  • 1 butter for greasing

Milk Tart Filling

  • 1 cup milk
  • 2 tbsp sugar
  • 1 tbsp cornflour
  • 1 egg yolk
  • 0.5 tsp vanilla extract
  • 1 ground cinnamon for dusting

Instructions
 

  • Whisk together the poffertjes batter ingredients until smooth.
  • Lightly grease a poffertjes pan or non-stick skillet with butter.
  • Heat the pan over medium heat.
  • Pour small amounts of batter into each well of the pan.
  • Cook for 2-3 minutes per side, or until golden brown and cooked through.
  • While the poffertjes are cooking, prepare the filling: whisk together the milk, sugar, cornflour, egg yolk, and vanilla in a small saucepan.
  • Cook over medium heat, stirring constantly, until the mixture thickens.
  • Once the poffertjes are cooked, fill each one with the milk tart filling and dust with cinnamon.

Notes

For best results, use a good quality poffertjes pan. Leftovers can be stored in the refrigerator for up to 3 days.