Poffertjes Tiny Pancakes Recipes

POFFERTJES (DUTCH MINI PANCAKES)

Poffertjes (Dutch Mini Pancakes) image

An easy, no-yeast recipe for Dutch pancakes, which are called "poffertjes" in the Netherlands. They are traditionally made in a poffertjes pan which has indents, but you can use a large frying pan and scoop a small tablespoon of batter per poffertje into the pan. Serve the poffertjes warm with a knob of butter and powdered sugar.

Provided by stroopwafel

Categories World Cuisine Recipes European Dutch

Time 15m

Yield 12

Number Of Ingredients 5

Ingredients

2 cups self-rising flour
1 pinch salt
1 cup milk at room temperature
2 large eggs
2 tablespoons maple syrup

Steps:

Combine flour and salt in a large bowl; gradually whisk in milk. Add eggs and maple syrup and mix until batter is smooth. Spoon into a piping bag.
Heat a poffertjes pan over high heat and lightly grease indentations. Fill the holes 3/4 full with batter in the piping bag and cook over high heat until golden brown; turn them over with a fork and cook the other side until golden brown.

Nutrition Facts : Calories 104.5 calories, Carbohydrate 18.7 g, Cholesterol 32.6 mg, Fat 1.4 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 0.5 g, Sodium 297.8 mg, Sugar 3 g

POFFERTJES (TINY PANCAKES)

Poffertjes (Tiny Pancakes) image

Poffertjes are traditional Dutch cakes, a bit similar in texture to American pancakes. Poffertjes are cooked in a special cast-iron pan with several small shallow indentations in the bottom. They are usually served as an afternoon snack, not as a breakfast food, and often served with icing sugar. I'm posting this in honour of the Aussie/Kiwi World Tour as we are visiting Europe and didn't see this on Zaar. I haven't tried this yet but am going to go and buy the special pan in the Cleveland Market tomorrow and will try them out. Found the recipe on "Back to your roots".

Provided by Aussie mum 2_2

Categories Breakfast

Time 1h40m

Yield 60 serving(s)

Number Of Ingredients 5

Ingredients

200 g flour
40 g butter or 40 g margarine
350 ml milk
8 g yeast
2 g salt

Steps:

Heat the milk until lukewarm.
Mix the salt with the flour and make a well in the middle.
Mix the yeast with a little lukewarm milk and pour this into the well, together with 2/3 of the rest of the milk.
Stir to a thick, smooth batter. Add the rest of the lukewarm milk (keep stirring!).
Cover the batter with a dampened cloth and leave in a warm place (for instance on a radiator) for 1 hour.
Grease a special poffertjes pan with butter.
Fill each of the 'wells' of the pan with some of the batter and fry on both sides until golden brown.
Serve the poffertjes hot with butter and caster sugar -- enjoy!
I enjoy them with butter, icing sugar and then a little maple syrup, that's how they serve them here in OZ. yummmm.

Nutrition Facts : Calories 21, Fat 0.8, SaturatedFat 0.5, Cholesterol 2.2, Sodium 20.6, Carbohydrate 2.9, Fiber 0.1, Protein 0.6

POFFERTJES (DUTCH DOLLAR PANCAKES)

Poffertjes (Dutch Dollar Pancakes) image

Poffertjes are a typically Dutch treat resembling very small, fluffy pancakes. They are a must-eat on national holidays, during summer festivals and other festivities in Holland. In the Christmas and New Year's Eve period, you can find poffertjes stalls on every Christmas market. Traditionally they are served with powdered sugar and hot melted butter.

Provided by Carolyn J.

Categories Breakfast

Time 30m

Yield 42 poffertjes, 5 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon sugar
1 1/4 teaspoons baking powder
1 cup flour
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 eggs, whisked
1/2 teaspoon vanilla extract
oil, for brushing the pan
1/2 cup powdered sugar (optional as a topping)
1/4 cup butter (optional as a topping)

Steps:

Combine flour and baking powder. Mix in sugar and salt.
Pour in milk, water. Combine with a balloon whisk. Add the eggs. Don't over stir anyway, and avoid from producing gluten inside the batter, just combine all ingredients.
Heat up the dollar pancake pan. Pour about one tablespoon of batter into each hole. When bubbles appear, bottoms turn lightly brown, use a skew or needle to flip over and cook the other side. They should be cooked until both sides are golden brown. Transfer onto a serving plate, served with powdered sugar and butter.

Nutrition Facts : Calories 274.8, Fat 12.2, SaturatedFat 7, Cholesterol 102.2, Sodium 445.9, Carbohydrate 35.2, Fiber 0.7, Sugar 14.4, Protein 6

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