With a few weeks off travels back at home in Tasmania to attend a few of my friends’ weddings, I decided to look back at my travel photos to get busy in the kitchen recreating some of my favourite dishes I have tried around the world. With my boyfriend as the taste tester, I transported him to the Netherlands for a dutch feast in the form of poffertjes, one of my all time favourite treats from Europe!
Poffertjes (or Dutch pancakes) are miniature pancakes that can be served with all sorts of different toppings depending on your tastebuds – like fresh fruit and whipped cream or icing sugar and lemon juice. They taste light and spongey, but with a generous dose of icing sugar and ice cream they just melt in your mouth!
So, what are you waiting for! Here’s how to recreate poffertjes at home (that taste as good as they do in the Netherlands!)
The poffertjes are incredibly easy to make and with so much room for creativity (the toppings really make the taste of the dish!), there really is no way you can go wrong if you offer your guests options.
But first things first – the batter. After mixing together all of the ingredients it is important to allow the mixture to stand for at least an hour, so it can thicken and become a perfect texture to cook through in the pan.
For cooking, the best option is to purchase an actual poffertje pan (with small circles in the base for cooking perfection), though if you’re like me and live in a small town, that might not be available for purchase! If not you can still use any ordinary fry pan to cook the pancakes in, though be sure to first spoon the mixture into a sauce bottle to make for easier portion servings to cook with.
Once you start cooking the poffertjes, continue to place them on a plate and build a generous stack of 15-25 before completing with toppings. For my serving, I decided to top the poffertjes with raspberry jam, oodles of icing sugar, crumbled walnuts and fresh whipped cream – YUM!
- 500g self-raising flour
- 2 large eggs
- 800ml milk
- 1 tsp vanilla extract
- a pinch of salt
- butter or coconut oil to brush the pan
- fresh fruit, icing sugar, whipped cream and ice cream to serve!
- Sift flour in a large bowl.
- In another bowl, Combine milk, eggs and vanilla extract and mix together.
- Add the wet mixture to the flour and beat well for 3-5 minutes, until the batter is light and fluffy. Cover with clingwrap and stand batter for an hour at room temperature.
- Pour batter into an unused, clean sauce bottle.
- Heat the pan at low-medium heat.
- Brush pan with a generous dose of butter or oil.
- When the oil is hot, squeeze the batter into the pan in small doses.
- When bubbles start appearing in the batter, flip over each pancake gently (it is much easier than you think!)
- Cook this side for 2-3 minutes and slide the pancakes onto a plate.
- Serve with oodles of toppings and plenty of icing sugar!