Authentic Dutch Poffertjes: Cinnamon Sugar Mini Pancakes on the Arteflame Grill

Introduction

There is something undeniably magical about cooking breakfast outdoors, where the fresh air mingles with the comforting aroma of warm dough and sweet spices. Poffertjes, the beloved Dutch mini pancakes, are the embodiment of comfort food—fluffy, sponge-like treats that melt in your mouth. Unlike traditional American pancakes, Poffertjes are leavened with yeast, giving them a distinctively airy texture and a slightly savory undertone that pairs perfectly with sweet toppings. While traditionally made in a specific dimpled pan, preparing them on the Arteflame grill brings a rustic, wood-fired charm to the classic recipe. The flat carbon steel cooktop provides an exceptional even heat that sears the exterior into a golden crisp while keeping the inside pillowy soft. Whether you are hosting a Sunday brunch or enjoying a cozy campfire dessert, these cinnamon sugar delights offer a nostalgic taste of European street food right in your backyard. This recipe adapts the traditional method for the flat-top grill, resulting in slightly flatter but equally delicious bite-sized morsels.

Ingredients

The Yeast Batter

• 1 cup (240ml) warm milk (approx. 110°F / 45°C)
• 1 teaspoon active dry yeast
• 1 tablespoon granulated sugar (to feed the yeast)
• 2 cups (250g) all-purpose flour
• 2 large eggs, room temperature
• 1 pinch of fine sea salt
• 2 tablespoons unsalted butter, melted and slightly cooled

Cooking & Topping

• Melted butter or high-heat oil (for greasing the Arteflame cooktop)
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• Extra melted butter for serving

Instructions

Step 1: Activate the Yeast

1. In a small mixing bowl or a liquid measuring cup, combine the warm milk and 1 tablespoon of sugar. Stir gently to dissolve the sugar.
2. Sprinkle the active dry yeast over the milk mixture. Let it sit undisturbed for about 5 to 10 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is alive and active.

Step 2: Prepare the Batter

1. In a large mixing bowl, sift the flour and salt together to remove any lumps.
2. Create a well in the center of the flour and pour in the yeast mixture and the melted butter. Crack the eggs into the mixture.
3. Whisk vigorously until you have a smooth, elastic batter. Unlike pancake batter, you want to develop some gluten here for that chewy texture.
4. Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free area to rise for at least 45 minutes to an hour. The batter should double in size and look bubbly.

Step 3: Preheat the Arteflame

1. Fire up your Arteflame grill. You want to aim for a medium heat. Build your fire in the center, but plan to cook on the flat cooktop surface slightly away from the direct center fire to avoid burning the batter instantly.
2. Allow the cooktop to heat up evenly. Use a splash of water to test; if it sizzles and evaporates quickly, the surface is ready.
3. Generously brush the cooktop with melted butter or oil.

Step 4: Cook the Poffertjes

1. Transfer your batter into a squeeze bottle for the easiest application (or use a teaspoon).
2. Squeeze small dollops of batter onto the hot grill surface, about 1.5 inches in diameter. Leave space between them as they will puff up.
3. Cook for about 2–3 minutes. You will see bubbles appearing on the surface, and the bottoms will turn golden brown.
4. Flip them quickly using a spatula or tongs. Cook the other side for another 1–2 minutes until golden and cooked through.

Step 5: Garnish and Serve

1. In a small bowl, mix the 1/2 cup sugar and cinnamon together.
2. Remove the Poffertjes from the grill and pile them onto a warm plate.
3. Generously brush with extra melted butter and dust heavily with the cinnamon-sugar mixture while they are still steaming hot. Serve immediately.

Tips

To master Poffertjes on the Arteflame, temperature management is your most critical tool. Because the Arteflame has different heat zones, identify a spot on the cooktop that is medium-hot rather than scorching. If the grill is too hot, the outsides will burn before the yeasty center is fully cooked. A squeeze bottle is highly recommended for this recipe; it allows you to work quickly and create uniform circles, which is essential since these cook much faster than standard pancakes. Additionally, don't rush the rising process of the batter. The yeast needs time to create those signature air pockets that give Poffertjes their sponge-like texture. If you are cooking in cold weather, keep your batter bowl near the grill (but not too close) to keep the yeast active while you cook in batches. Always keep the grill surface well-lubricated with butter for that authentic rich flavor.

Variations

While cinnamon sugar is the classic topping, Poffertjes are a versatile canvas for various flavors. You can easily adapt this recipe to suit different cravings or seasonal ingredients. Here are a few delicious ways to switch things up:

• The Classic Dutch: Skip the cinnamon sugar and serve simply with a heavy dusting of powdered sugar and a slab of butter.
• Fruit Burst: Press a fresh blueberry or a small slice of strawberry into the batter immediately after pouring it onto the grill.
• Chocolate Lovers: Drizzle with warm Nutella or dark chocolate sauce and top with whipped cream.
• Adult Twist: Add a splash of Grand Marnier or rum to the batter before cooking for a boozy kick.
• Savory Style: Omit the sugar in the batter, add fresh herbs and grated gouda cheese, and serve with sour cream.

Best pairings

Poffertjes are a social food, meant to be eaten warm and fresh, making them the perfect centerpiece for a gathered meal. Because they are sweet and carb-heavy, they pair beautifully with beverages that have a bit of bitterness or acidity to cut through the richness. A strong, dark roast coffee or a double espresso is the traditional accompaniment, balancing the sweet cinnamon sugar. For a cozy winter vibe, serve them alongside a mug of hot chocolate topped with whipped cream. If you are serving these as a dessert course after a BBQ, a chilled dessert wine or a sparkling cider works wonders. On the breakfast table, pair them with savory sides like crispy bacon or grilled sausages cooked right alongside the pancakes on the Arteflame to provide a salty contrast to the sweet, buttery treats.

Conclusion

Making Dutch Poffertjes on the Arteflame grill is more than just following a recipe; it is about embracing a slower, more deliberate style of cooking. The process of watching the yeast batter puff up on the hot steel, flipping them to reveal a golden crust, and sharing them immediately with friends and family captures the essence of outdoor dining. These mini pancakes offer a delightful texture that is distinct from anything you can make in a standard kitchen pan. The subtle smokiness from the wood fire adds a layer of complexity to the simple cinnamon sugar sweetness. Whether you stick to the traditional recipe or experiment with savory variations, these treats are guaranteed to disappear from the plate as fast as you can flip them. Fire up the grill, gather your loved ones, and enjoy a taste of Dutch tradition.