Best Dutch Mini Pancakes Recipes
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
MINI DUTCH APPLE PANCAKES
These puffy pancakes are baked in tapas pans to create individual servings. Serve with bacon or sausage if desired for a perfect Pennsylvania Dutch breakfast.
Provided by Vicki Butts (lazyme)
Categories Pancakes
Time 35m
Number Of Ingredients 11
Steps:
- 1. Preheat an oven to 400ºF. Spray two 6 1/2-inch tapas pans with nonstick cooking spray.
- 2. In a nonstick saute pan over medium heat, melt the butter. Add the apple, granulated sugar and cinnamon and saute, stirring constantly, until the apple begins to soften and brown lightly, 3 to 5 minutes. Remove from the heat and set aside.
- 3. In a large bowl, whisk the eggs until lightly frothy. Add the flour, milk, sour cream, salt and lemon zest and whisk just until a smooth batter forms. Immediately divide the batter between the prepared pans. Divide the apple mixture between the pans, trying to keep the apple slices on top of the batter.
- 4. Bake until the pancakes are puffed and golden brown, 15 to 20 minutes. Dust with confectioners' sugar and serve immediately.
DUTCH MINI PANCAKES
* I used vanilla sugar but you can use 1 tbsp cane sugar and drop the vanilla one. The reason behind using vanilla is because we always eat them sweet with caramel sauce or sugar or fruit sauce so it gives that little extra flavour which is just wonderful. I sometimes add orange rind or lemon. Delicious! * I use a measuring jug...
Provided by Ramona's Cuisine -
Categories Pancakes
Number Of Ingredients 10
Steps:
- 1. Into a larger bowl, add the three flours, salt and vanilla sugar. Give it all a little whisk to mix them well.
- 2. In a little cup mix the yeast with a little warm milk and the teaspoon of sugar. Mix until yeast and sugar have dissolved. Add this to the flour mix.
- 3. Add the eggs and remaining milk to the flour and yeast mix until it becomes a smooth batter with no lumps. I normally use a whisker or an electric hand mixer to mix the batter. The secret to a smooth lump free batter is to add the milk little by little starting with a thick batter which you gradually thinner by adding more milk until all milk is used.
- 4. Cover the batter with cling film and allow to rest at room temperature or in a sunny spot for 30-45 minutes. Once rested transfer to a measuring jug or a dispenser bottle to avoid mess.
- 5. Heat up the mini pancakes pan (poffertjes) and grease each dentation. Pour the batter in each hole until almost full. Cook the mini pancakes until they start to get golden brown. Flip on the other side and allow to cook for a minute or two. * (see recipe notes for more tips).
- 6. When all done, transfer them on a nice and big plate, get generous with sprinkling powdered sugar, add a knob of butter if fancy and/or a drizzle of caramel sauce. Enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
