who doesn't like bite sized pancakes, a real original Dutch Tradition: Dutch poffertjes
Craving some Dutch mini pancakes? Who isn’t! Dutch poffertjes – as they are called in Dutch – are actually pretty easy to make…
if you have the right ingredients and the right pan for the job! Link for the skillet I am using.
They are eaten and served year-round and are a real treat for children (but also adults). These small, puffed pancakes are always a big hit on parties and birthdays, Authentic Dutch Poffertjes: A Bite-Sized Pancake Delight, and real eye-catcher.
Traditionally served with butter to melt on the freshly cooked pancakes, they are topped with a hearty dose of powdered sugar for that classic look and sweet taste!
My kids love Dutch poffertjes, easy way to turn the day into a special day
Since you never eat just one dutch poffertjes, a special pan is used to make them by the bunch or dozen. And normally you would eat a dozen minimum ;-)
In North America, a poffertjes pan is also known as a Takoyaki pan or ebleskiver pan (for making a similar Danish treat), but these usually have slightly deeper wells and fewer of them.
In the Netherlands, poffertjes have a long history that connects back to the Catholic Church.
These days, you can find pre-made poffertjes in grocery stores in the Netherlands, weekly markets and fairs, and there are family restaurants dedicated to only serving pancakes and poffertjes -NJUMM
Poffertjes ingredients for Real Dutch poffertjes:
All-purpose flour – To make the batter.
Milk – Either whole milk or 2% fat will work.
Eggs – To make the batter.
Baking powder – Traditionally made with yeast, but baking powder also works.
Salt – To enhance the flavor.
Powdered sugar – Also known as confectioners’ sugar; to sprinkle on top of the cooked poffertjes.
Butter – To serve with the cooked poffertjes.
Recipe Tips for Dutch Poffertjes
Before you make these Dutch mini pancakes, read through these recipe tips so that you know what to expect!
Traditionally, Dutch poffertjes are made with yeast as the leavening agent. This version uses baking powder because it’s quick and easy (we know some people don’t like to use yeast). If you want to make the traditional version, you can use 2 teaspoons instant yeast instead of baking powder. In this case, the eggs should be at room temperature and the milk should be warm. You’d also have to let the batter rest for 30-60 minutes after mixing, I personally prefer yeast.
Use a non-scratching utensil, such as a wooden chopstick, to flip the poffertjes so as not to damage the pan.
If you don’t have non-stick spray, you can also use oil or butter to coat the pan. Just use a small amount in each well of the pan.
When pouring the batter into the pan, don’t overfill the molds to avoid making a mess. it works best with a special squeeze bottle.
lets get to it!
How to make video is coming up soon
In a bowl, add the flour, baking powder, and salt.
Whisk until well combined.
Then add the milk and eggs.
Whisk until smooth.
Spray the poffertjes pan with non-stick spray and heat over medium heat. Add some of the batter.
Cook for about 2-3 minutes, or until golden brown. Then flip them over and cook the other side for another 2-3 minutes until fully cooked through.
Repeat with the rest of the batter, cooking in batches until all the batter is done.
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