Poffertjes or Dutch Pancakes or Tiny Pancakes are usually served with melted butter and sieved powdered sugar. But strawberry and cream, caramel sauce, chocolate sauce, etc will do. It's all up to your mood :).
Actually, they are not kinda hard to prepare but a special pan is needed. This is a special cast-iron or copper pan also available in aluminium with teflon-coating with several shallow indentations in the bottom. And I want it so bad!!
And guess what??....Yayyy...got this beautiful, cast-iron Poffertjes pan from Titan Baking when I had a trip last month to my homecountry, Indonesia. I fell in love in the first sight and couldn't help myself not to grabbed it! Eventhough it's quite heavy and would make my luggage screaming out loud...LOL! Actually this cast-iron pan is multifunction. I can make mini Mud Cake, Bika Ambon, Kue cubit, etc with that pan.
This recipe is quite easy and simple. No mixer, no instant yeast and no buckwheat flour needed. And better eat warm. Perfect for lazy Sunday brunch!
source : Gel's Kitchen
Preparation Time: 10 mins
Standing Time: 60 mins
Cooking Time: 30 mins
500g self-raising flour
2 large eggs
1 tsp vanilla extract
(dita - I added 1/2 cup sugar)
a pinch of salt
olive oil for brushing the pan
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 Poffertjes 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.