Similar to traditional poffertjes, but made without using yeast or buckwheat flour, these lovely little morsels are very addictive and are delicious served piping hot with maple syrup, icing sugar and a beautiful vanilla ice-cream. Be careful, though, as one serve is never enough!
How to make little Dutch pancakes: key tips
This recipe simply requires you to combine the dry ingredients and then mix in the wet ingredients using electric beaters. You could also use a hand whisk to combine the ingredients just as well.
Using a poffertje pan helps to create these small thick Dutch pancakes, but if you don't have a poffertje pan, simply add tablespoons of the mixture to a non-stick frying pan and carefully cook and turn as you would regular pancakes. In other words, cook until lots of bubbles appear on the surface and then turn over and cook for another 30 seconds or until golden underneath.
Like all pancakes, these small Dutch pancakes are best served immediately while they are still gloriously warm.
Key ingredients in this little Dutch pancakes recipe
These little pancakes are made using a basic batter of self-rasing flour, caster sugar, salt, milk and water. The self-raising flour gives the pancakes their puffy texture, while using caster sugar over regular sugar means it will dissolve quickly and easily.
You can use full-cream or skim milk for this recipe, but opting for full cream milk will result in richer pancakes.
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This recipe was originally submitted by AngelDust, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.