When you think of Holland, perhaps tulips, windmills or painted wooden clogs come to mind. You probably would not have heard much about Dutch cuisine. Well, today, we’d like to share a recipe your friends from the Netherlands are proud of. Try them out this weekend!
With a mix of influences from Indonesia and Surinam (former colonies), Middle East and Morocco, we’d say that the Dutch’s cooking heritage is simple and straightforward - involving many vegetables, cheeses, meat and potatoes. If there is something they are really proud of, it's their Dutch mini pancakes, commonly known as Poffertjes.
Poffertjes is a delicious Dutch treat, usually eaten for breakfast, but is also typically present at the various Dutch festivities or celebrations. You will see them sold in all the markets. They are currently really popular even here in Dubai, with two to three companies selling them at the different events around the city.
Dutch mini pancakes
To cook Dutch mini pancakes you normally need a Poffertjespan,a special pan which gives the poffertjes their characteristic puffed up look on both sides. Luckily we just got one from Chris' parents (Woohoo! :)) If you don't have the specific pan, no worries, you can also make them on a griddle.
We have recreated the recipe of the Dutch mini pancakes into a healthier version. We are using spelt flour instead of the regular all-purpose flour. Spelt is an ancient grain, rich in proteins, high in fiber and easily digestable. If you are on a gluten-free diet, consider using buckwheat flour instead of spelt. We are also avoiding butter in this recipe, normally used to bake the Poffertjes. In our case we used a healthier alternative, coconut oil.
This Dutch mini pancakes recipe is a guilt-free way to treat yourself for instance for breakfast during the weekend! Our favourite part of this recipe are the toppings! You can add Manuka honey, berries or your favourite fruit for a sweet taste!
- 350ml almond milk
- 250g spelt flour
- 10g of active dry yeast
- A pinch of salt
- 1 egg
- 2 teaspoon cinnamon
- Coconut oil
- Manuka honey
- Berries (or your favourite fruit)
Preparing The Pancake Batter
- If your milk is not warm, heat it a little bit in a saucepan over low heat.
- Pour some of the milk in a glass and dissolve the yeast in it.
- Pour the spelt flour in a mixing bowl and make a hole in the middle.
- Pour the yeast mixture into the hole.
- Add a pinch of salt to the flour.
- Mix all the ingredients from outwards (flour) towards the yeast in the center.
- When the mix is almost smooth, slowly add the rest of the milk and blend everything well.
- Finally, add the egg and the cinnamon powder to create a smooth consistency.
- Let the pancake mix rise for 30 minutes in a warm place, it should thicken.
Making The Pancakes
- The easiest way is to put the mix on a spray bottle (if you have one), so you can easily control the amount of pancake mix you pour out. Otherwise you can use a spoon to pour the mix into the poffertjes maker.
- Brush the pan with coconut oil until the pan is considerably greasy, otherwise the pancakes will easily get stuck.
- Fill each hole halfway with the pancake mix.
- Bake the poffertjes for until they are golden brown.
- Turn them with a fork or spoon. Poke a toothpick in the centre, it should come out clean once they’re cooked.
- Serve them with honey, homemade jams, berries or your favourite fruit.
We hope you like our recipe! Once you tried it yourself, please send us your pictures and comments!
Eet smakelijk! (Enjoy your meal!)