Dutch Pancakes aka Poffertjes

by | May 26, 2010 | 10 comments

Poffertjes

I had my first taste of the scrumptiously delicious 'Poffertjes' at the St. Ives Heritage Fair in Sydney. There were heaps of fruits and toppings to choose from, we chose fresh strawberries with whipped cream and chocolate sauce and were instantly hooked. The snaking line at the stall was too long and we were running late, or else we would've surely returned for a second helping. We figured that something so good needed to be made everyday, so I got this beautiful, genuine cast-iron Poffertje pan off ebay and proceeded to wow my family with platefuls of puffed, golden goodness topped with chopped bananas and caramel sauce with nuts, fresh ice-cream, maple syrup and strawberries.

Poffertjes originated in Holland in the 15th century and were rare treats in family homes. In the past few decades, they have slowly and steadily started making appearances in local fairs and fetes all around the world. After getting the pan, I scoured many websites looking for the perfect recipe and had endless batches of burnt or soggy pancakes. After several tries, I realized that it was not just the batter that had to be perfect, but also the technique and the heat used to cook these little babies. If you have mastered the art of making regular pancakes, poffertjes should be a breeze to make. The key to evenly golden and fluffy little pancakes is low heat, patience and practice. I finally found the perfect combination of ingredients which will assure that I will never have to buy a ready poffertje mix ever. Today, I am sharing that perfect recipe with you.

Dutch Pancakes

 

 

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recipe

POFFERTJES

Preparation Time: 10 mins | Standing Time: 60 mins | Cooking Time: 30 mins

Ingredients

500g self-raising flour
2 large eggs
800ml milk
1 tsp vanilla extract
a pinch of salt
olive oil for brushing the pan

Method

Sift flour in a large bowl. Combine milk, eggs and vanilla extract in a bowl and mix lightly. Add the wet mixture to the flour and beat well for 3-5 minutes till the batter is light and fluffy. Cover and stand batter for an hour.

Pour batter into a squeeze bottle [like the ones you get in the supermarket for sauce]. Place Poffertje pan on the cooktop at low-medium heat. Brush pan with a liberal dose of olive oil. When the oil is hot, squeeze the batter into each hole, filling it just below the rim. When bubbles start appearing in the batter, flip over each pancake gently in their holes with a butter knife. Cook this side for 2-3 minutes and slide the pancakes onto a plate.

Serving suggestions

  • Serve hot with strawberries, fresh cream, nuts and chocolate sauce.
  • These pancakes can also be served simply with a drizzling of coarse sugar, topped with freshly squeezed lemon juice.

Notes

  • The quantity mentioned here is enough to make 90-95 pancakes, which would come to 5-6 serves.
  • A good quality cast-iron dutch poffertje pan is vital to make these crisp on the outside and soft on the inside.
  • Gemcake pans work well for this recipe too.
  • While cooking the heat has to be adjusted constantly, if you feel the pan starts smoking or the pancakes are browning very fast, reduce the heat a bit.
  • The quantity of milk mentioned here has worked well for me, but if the eggs and flour are of different sizes and brand respectively, you might need to add more milk. The batter has to be of thick, pouring consistency.

 

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In Parting

Have you ever tried making dutch pancakes at home? What equipment do you use? What are your favorite toppings and do you find it easy to make these pancakes? Please share your stories. If you want to give it a go, The Dutch Poffertjes Company sells some products for home use.

Find More Recipes By CategoryBreakfast

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

10 Comments
  1. chocolatesuze

    woah awesome ive always wanted a poffertjes pan now i really gotta have one!

    Reply
  2. Betty @ The Hungry Girl

    Oh, I loove poffertjes! I remember trying them for the first time at Kirribilli markets and I fell in love with them! They seem to be a regular markets fixture these days though! I'd love to have a pan to play with 🙂
    .-= Betty @ The Hungry Girl´s last blog ..Foveaux Restaurant & Bar, Surry Hills =-.

    Reply
  3. Maria

    Oh I love these! They're my must have market snack 🙂

    Reply
  4. Heidi - Apples Under My Bed

    Ahhh! I havent had these in years! They are always at my local market, but I always seem to walk past them. Thank goodness the market is on tomorrow and I can satisfy my craving then. Or better yet, make them like you did! Must buy a pan...My little brother and I would line up for 30 minutes waiting for these babies 🙂
    Heidi xo

    Reply
  5. Y

    What cute little pancakes! I've always wanted to get one of those pans, even though we don't eat pancakes regularly.

    Reply
  6. Hoshi Astraea

    Sometime I cook Poffertjes and I and my husband love them.^___^

    Reply
  7. Ralph

    Quite funny to see how this recipe slowly spreads around the world. Another nice variation on this recipe is to use rum flavor extract in place of or in addition to the vanilla extract together with some raisins. If you use a Poffertjes spray (http://www.poffertjesathome.com/resources/modules/products/fullsize/spuit0.png) then it is best to put the raisins in by hand after you filled a pan. Some cinnamon works nice as well.

    Gr. from Holland

    Reply
  8. Resep Poffertjes

    would an æbleskiver pan work as well?

    Reply
    • Sneh

      Probably not as they are much deeper and you wouldn't get the small flattish shape of the poffertjes.

      Reply

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