Poffertjes Tiny Pancakes Recipes
POFFERTJES (TINY PANCAKES)
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
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 MINI PANCAKES)
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
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
DUTCH POFFERTJES (BABY PANCAKES)
Otherwise known as poffertjes, these baby pancake puffs are traditionally served with melted butter and sieved powdered sugar. Perfect for Sunday brunch, a lazy lunch or dessert.
Provided by joanna_kelly3
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a small bowl, dissolve the yeast in the milk. In a separate bowl, combine the buckwheat flour, flour, eggs, yeast, sugar, salt and half the milk. Whisk smooth. Now add the remaining milk and beat again. Cover the bowl with plastic wrap and allow to rest for an hour.
- Melt butter in a frying pan. When it sizzles, add teaspoonfuls of the batter in circular movements to create the mini pancakes. Turn the poffertjes around as soon as the bottom has set, using two forks.
- Serve Pancake Puffs with the best quality butter you can find and sieved powdered (icing) sugar.
POFFERTJES (DUTCH DOLLAR PANCAKES)
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
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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