| Poffertjes [Dutch Pancakes] |
Added: 29th Feb, 2008 | Viewed 27003 times |  |  |
|
| I had my first taste of the scrumptiously delicious 'Poffertjes' at the St. Ives Heritage Fair in Sydney. There were heaps of fruits and toppings to choose from, we chose fresh strawberries with whipped cream and chocolate sauce and were instantly hooked. The snaking line at the stall was too long and we were running late, or else we would've surely returned for a second helping. We figured that something so good needed to be made everyday, so I got this beautiful, genuine cast-iron Poffertje pan off ebay and proceeded to wow my family with platefuls of puffed, golden goodness topped with chopped bananas and caramel sauce with nuts, fresh ice-cream, maple syrup, strawberries .... ahhh stop me someone, I am in love! |
|
| |
|
|
|
   |
|
| Ingredients |
|
500g self-raising flour
|
|
2 large eggs
|
|
800ml milk
|
|
1 tsp vanilla extract
|
|
a pinch of salt
|
|
olive oil for brushing the pan |
|
|
| Method |
Sift flour in a large bowl. Combine milk, eggs and vanilla extract in a bowl and mix lightly. Add the wet mixture to the flour and beat well for 3-5 minutes till the batter is light and fluffy. Cover and stand batter for an hour.
Pour batter into a squeeze bottle [like the ones you get in the supermarket for sauce]. Place Poffertje pan on the cooktop at medium heat. Brush pan with a liberal dose of olive oil. When the oil is hot, squeeze the batter into each hole, filling it just below the rim. When bubbles start appearing in the batter, flip over each pancake gently in their holes with a butter knife. Cook this side for 2-3 minutes and slide the pancakes onto a plate. |
|
|
| Serving suggestions |
| Serve hot with strawberries, fresh cream, nuts and chocolate sauce. |
| These pancakes can also be served simply with a drizzling of coarse sugar, topped with freshly squeezed lemon juice. |
|
| Gel's Notes |
| The quantity mentioned here is enough to make 90-95 pancakes, which would come to 5-6 serves. |
| A good quality cast-iron dutch poffertje pan is vital to make these crisp on the outside and soft on the inside. |
| Gemcake pans work well for this recipe too. |
| While cooking the heat has to be adjusted constantly, if you feel the pan starts smoking or the pancakes are browning very fast, reduce the heat a bit. |
| The quantity of milk mentioned here has worked well for me, but if the eggs and flour are of different sizes and brand respectively, you might need to add more milk. The batter has to be of thick, pouring consistency. |
|
|
|
|
|
| |
|
|
|
Recent Blogging |
| Bourke Street Bakery Banana Cake |
| My Gingerbread Buttons |
| Summer Peach And Lemon Jam |
| 8-Minute Microwave Mango And Saffron Fudge |
| Strawberry Jam Cupcakes |
| Pan Fried Potato And Weisswurst Warm Salad |
| Potato Olive And Sun Dried Tomato Bread |
| Vanilla And Almond Berry Cake |
| |
|
|
Weekend Projects 
