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Title: Miniature Pancakes / Pikelets
Categories: Dutch Pancake Breakfast
Yield: 1 Servings

125gFlour
125gBuckwheat flour
1 Egg
250mlMilk
250mlWater
15gFresh yeast
50gMolten butter
  Salt (when using unsalted
  Butter)

Poffertjes: You'll need a specially shaped pan to bake 'poffertjes'. It is a pan with approx. 19 holes with a diameter of 3 cm, 2cm deep. A Dutch 'poffertjes- pan' of course is ideal, but a Danish 'aebleskiverpan' or a similar Thai pan will do as well. In Australia electric 'donutfactories' are being sold. They will do too.

Dissolve yeast in 3 tablespoons luke warm milk. Mix the two types of flour. Make a dough with flours, yeast mixture, milk and water, with the consis- tency of cream (it shouldn't run too easy from a spoon, adjust with the amount of water)

  • Mix in salt, molten butter and beaten egg. The dough should be luke warm. Leave the dough (covered with a damp towel) for half an hour on a warm spot (near the heater, in the sun or in an oven on 50 degrees Celcius, 122 F).

    Grease pan with butter and heat on the highest temperature on the stove. Pour in quickly a little dough in each hole. This is done best with a squeezable bottle or a small jug. When the top is dry, turn the poffertjes with a fork or pin. Both sides should be brown.

    Eat hot, served with butter and powdered sugar sugar (and a few drops of liqueur). If buckwheat flour is not available use plain flour. You'll miss out on the typical Dutch taste, but still get acceptable poffertjes.

    (provided by: Hanneke Hartkoorn) soc.culture.netherlands FAQ:

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