Dutch Poffertjes Recipe - Little Dutch Pancakes...

Poffertjes, poffert...pfft...

I seriously cannot pronounce these little Dutch pancakes in their native tongue! No matter how many times I ask when buying these as a snack at fetes, fairs and special events, I just cannot catch the finer points of their pronounciation.

Never mind how to say it, the universal adoration of these delicious little pancakes is easy to understand.

They taste amazing!

Little Dutch pancakes are so easy to prepare and all you do need to authentically create these at home, is a proper poffertjes skittle pan. You can buy these quite easily and cheaply in most major department stores for around $20 - $30 for a stovetop version and I would recommend searching for a good non-stick surface when making your choice. Cast iron poffertjes pans look so rustic and appealing and make a good-looking addition to your kitchen.

I purchased my Poffertjes Maker at Target some time ago for only $19 on sale, (normally around $30) and it's a complete unit so you can use it anywhere. This one is by Mistral and I have great success with it. It's easy to cook these when the temperature of the unit has been pre-set for you. ;D

 

Little Dutch Pancakes - A Poffertjes Recipe:

 

3 cups of plain flour,

Half a teaspoon of salt,

2 tablespoons of caster sugar,

700ml milk,

Two teaspoons of baker's yeast,

1 egg,

Margarine or butter to grease the pancake pan,

Icing sugar and lemon to serve.

 

Sift flour into a large mixing bowl then stir in salt and sugar.

In a microwave, heat the milk until it's lukewarm.

Reserve around 100 ml of the milk and to this add the yeast and allow it to stand aside for around 10 minutes until small frothy bubbles appear.

Make a well in the centre of the flour and add the milk, yeast mixture and egg and whisk until a smooth batter results.

Cover this bowl with a damp cloth and place in a warm spot for an hour or so. A sunny spot on your bench top is perfect. The batter will rise slightly during this period as the yeast does its work.

 

Preheat your Dutch pancake pan for a few minutes and dot each 'cup' with a small quantity of butter. The skillet should be sizzle hot but not so hot that it smokes. Work quickly to spoon or pour batter into each area around half to two thirds full. The batter will rise a little in the cooking process so allow room for expansion. Each side takes only around 1.5 minutes to cook so again, work quickly with a small heat-resistant spatula to turn each puff as soon as you see bubbles form and slightly solidify. A quick tap will flip each pancake and a batch takes only around 3 minutes maximum to fully prepare.

 

I place each batch onto one large platter and continue to add to it until all the poffertjes are cooked. This keeps the entire batch piping hot and quickens the whole cooking process. When done, sprinkle the lot with melted butter (if desired) and a generous squeeze of lemon juice then dust with lots of icing sugar straight from a sieve.

 

This recipe makes a large batch suitable for around 6 hungry kids who don't hold back. You can halve the suggested quantities to make fewer but ask yourself - do you really want to do that when the end result looks this good?!

 

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