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.
Preparation Time: 10 mins | Standing Time: 60 mins | Cooking Time: 30 mins
500g self-raising flour
2 large eggs
1 tsp vanilla extract
a pinch of salt
olive oil for brushing the pan
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.
- 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.
- 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.
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.