Tuesday, 19 June 2007
My family is Dutch and as a kid these mini pancakes were a special treat.
You can often find them in cafes or served at festivals etc.
The only problem is you need a special pan. A friend of mine, recently bought one on ebay, very reasonably, considering they're cast iron.
They are traditionally served with icing sugar and butter, but I'm sure you can put whatever you want on them. I just thought I would share, as its something a little different.
600 grams self raising flour
1 litre full cream milk
5 mls vanilla essense
1/2 tsp salt
Mix the eggs and the vanilla essense.
In a seperate bowl, add the salt to the flour and blend in the milk and the egg mixture.
The recipe I have, says to rest for 3 hours before frying, which actually makes a big difference. Someone mentioned you're supposed to do this with pancake batter as well, which I had never heard of, but I can see the difference.
You need to have the pan nice and hot and greased.
I find the easiest way is to pour the batter into a jug of some sort and then pour into the pan quickly. As you can see from the photo its one long pour. I assume theres an easier way so you dont have the "lines" in between each poffertje, but I can't work it out.
The best way to turn them is with a fork. Once they feel firm and look golden serve with butter and icing sugar.
(I have more photos to upload, so it might be clearer, but for some reason on a Mac I cant work out how to move photos so I'll have to wait till I get back to work, sorry).