Development and Managed Hosting

Delicious Poffertjes with Anexia

Written on September 7, 2016 by Lucia Schöpfer

This year, Anexia will be again at the dmexco – Germany’s biggest fair for digital marketing. And again, we will serve delicious poffertjes at our booth.

Poffertjes – That are the delicious mini pancakes, they serve in the Netherlands. They are made out of dough with baking powder or with yeast. They are served with icing sugar, sometimes combined with applesauce, advocaat or stewed fruits.

Because we can’t wait so long till dmexco begins, we sarted to make our own poffertjes. Therefor Stephan Bock from the Anexia dmexco-Team asked the Carinthian food blogger elfilii for a helping hand.

If you won’t make it to dmexco, you can find the recipe and the video of Stephan and elfilii here.

Typically, poffertjes are made of yeast dough. The poffertjes we serve at dmexco are such ones. For our cooking session, we decided for a baking powder dough – it’s easier to follow and at least as delicious.


What you need:
3 eggs
2 tsp vanillin sugar
50 g sugar
250 g flour
150 ml milk
2 tsp baking powder
2-3 tbsp. oil or butter

Icing sugar


First, whip the eggs, salt, Vanillin sugar and the normal sugar with the wire whip. We used a kitchen machine for that, but you can use your hand mixer as well. As soon as the eggs are creamy, you can add flour and milk by turns. ATTENTION: keep ½ cup of flour left and mix it with the baking powder. It will be added to the dough later.

Let the dough rest for 15 minutes.

After that, you can add the left flour and mix it shorting with the rest. Now let’s prepare the pan.


We use an iron poffertjes pan, which means it takes some time to heat it up. The pan should, as with normal pancakes, be heated up to a medium heat (not to hot!): For a stove with levels from 1-9 that would be a nice 7.

Be careful, especially with iron pans, that you use enough oil or butter to grease.

Is the pan heated up and greased? Then let’s start: Use a serving bottle to give the dough in the recesses of the pan. Pay attention, that you fill the recess just to round about ¾. The dough will maximize its volume and shouldn’t go to earlier over the border of the recess.

As soon as the dough starts to dry on the top and the poffertjes are easy to release, start to turn them around. You can use the wooden poffertjes forks for that. Check this clip to see how professionals are turning the poffertjes around:


When the poffertjes have a golden brown color on both sides, they are ready. Use the wooden forks again to take them out of the pan.

Typically, poffertjes are served with icing sugar. We have pimped your portions with almond slivers and chocolate chips and added some fresh fruits. DELICIOUS!


Poffertjes taste the best when served freshly baked: enjoy them fast! If you don’t have a poffertjes pan to follow the recipe: check out our youtube video and win a poffertjes starter kit there.

If you don’t have time to bake them yourself: visit us at the dmexco and check out the pro’s poffertjes at our booth.