These cute Dutch mini pancakes, also known as poffertjes, are the perfect size for little paws and make a great share plate option as we bring in the New Year with friends and family.
With a few basic ingredients, a budding sous chef to help whisk, and a whole lotta fun creating your favourite toppings, these delicious little morsels can be thrown together in no time at all but be warned, they are gobbled up just as quickly so make sure you do several batches!!
Makes 35 pancakes
- 180 g (1½ cups) all purpose flour
- 2 tsp baking powder
- 310 ml (1¼ cups) milk
- 1 egg
- 1 tsp vanilla extract
- coconut oil, for frying
Sieve flour and baking powder into a large mixing bowl.
In a jug, add milk, egg, and vanilla extract, and whisk to combine.
Adding a little at a time, pour milk mixture into dry ingredients, whisking continuously until smooth.
Heat poffertje pan and lightly grease indentations before adding the mixture until holes are full.
Cook for a few minutes over a medium heat then turn over and continue to cook until golden and puffy.
Alternatively, if you don’t have a poffertje pan, heat a little coconut oil in a large frying pan over a medium heat and pour in the mixture, a tablespoonful per pancake, and allow to cook for a few minutes on each side until golden.