Dutch Poffertjes (Mini Pancakes)

Name: Dutch Poffertjes (Mini Pancakes)
Yield: 1 serving
Cuisine: Dutch
Ingredients: 250g flour; 350 ml warm milk; 4 tablespoons oil; 1 egg; 7g dry yeast; 1 tablespoon sugar (omit for savory filling, add more salt instead); a pinch of salt; 1 teaspoon vanilla extract (for sweet version); a little more oil for greasing the pan; you will also need; - a special pan called aebleskiver; - a ketchup/mayonnaise squeeze bottle to pour the batter into the pan cavities

April 7, 2008

Dutch Desserts Budget Recipes

Recipe: Dutch Poffertjes (Mini Pancakes)

I received a special pan for these pancakes and last night I inaugurated it (thanks to those who searched the Dutch stores to find it - Nelu and Radu 😊 ). They are tiny pancakes that can be made plain or with sweet or savory fillings, just like classic crepes, but they have a more interesting shape and a slightly different taste - something between pancakes and doughnuts.

Ingredients

250g flour
350 ml warm milk
4 tablespoons oil
1 egg
7g dry yeast
1 tablespoon sugar (omit for savory filling, add more salt instead)
a pinch of salt
1 teaspoon vanilla extract (for sweet version)

a little more oil for greasing the pan

You will also need

- a special pan called aebleskiver
- a ketchup/mayonnaise squeeze bottle to pour the batter into the pan cavities

Servings: 3 pans (57 pieces)

How to prepare dutch poffertjes (mini pancakes)

Mix the flour with sugar and salt and sift together.
Make a well in the middle and pour in the yeast dissolved in a little warm milk.
Mix slowly with a whisk and gradually add the rest of the milk. If you mix with a whisk, the batter won't form lumps.
Add the lightly beaten egg and then the oil. You'll get a batter slightly thicker than regular pancake batter.
Cover with plastic wrap or a clean towel and let the mixture rise for 1 hour in a warm, draft-free place.
Place the pan on the stove to heat and grease the holes with a little oil or butter using a silicone brush or something similar. The oil shouldn't pool.
The heat under the pan should be medium to low, like for regular pancakes.
Put the batter in the ketchup bottle and fill the pan cavities.
For filled ones: fill the cavity only halfway, add the filling (chocolate, fruit, caramel, jam...) and then top with batter until the mold is full.
When you see the edges starting to cook but the tops are still raw - just rising a bit - flip them using a skewer stick.
Turn all the pancakes and let them cook a bit more on the other side.
Serve dusted with vanilla powdered sugar.