Dutch Poffertjes Pancake
A traditional Dutch pancake with a twist, using poffertjes batter and topped with a delicious oily syrup.
Ingredients
- ●250g Poffertjes batterStore-bought or homemade
- ●100g Pancake mixOptional
- ●2 Large eggsAt room temperature
- ●200ml Whole milkButtermilk or regular milk
- ●20g Unsalted butterMelted
- ●20g Granulated sugarOptional
Instructions
- 1
Preheat your poffertjes pan or a non-stick skillet over medium heat.
- 2
In a large bowl, whisk together the poffertjes batter, pancake mix (if using), eggs, milk, and melted butter until smooth.
- 3
If the batter is too thick, add a little more milk. If it's too thin, add a little more batter.
- 4
Pour a small amount of batter into the preheated pan and cook for 2-3 minutes, until the bottom is golden brown.
- 5
Loosen the pancake with a spatula and flip it over. Cook for another 1-2 minutes, until the other side is also golden brown.
- 6
Repeat with the remaining batter, until all the pancakes are cooked.
- 7
Serve the pancakes warm, topped with a drizzle of oily syrup (see below).
- 8
To make the syrup, combine 100g of granulated sugar and 50g of oily in a saucepan.
- 9
Heat the mixture over low heat, stirring until the sugar has dissolved.
- 10
Bring the mixture to a simmer and cook for 2-3 minutes, until the syrup has thickened slightly.
- 11
Remove from heat and let cool slightly before serving.