Dutch Mini Pancakes Recipes

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DUTCH PANCAKES

My family moved here from Holland just before I was born. These pancakes, a little thicker and eggier than a crepe, are eaten in our family for breakfast or for dinner. Serve rolled and topped with real maple syrup, fried apples, jam, or sugar. Leftovers are good eaten cold.

Provided by Cathy Wiechert

Time 1h35m

Yield 8

Number Of Ingredients 6



Dutch Pancakes image

Steps:

  • Beat eggs with a wire whisk in a large bowl. Add 1 3/4 cups flour and whisk until mixture is smooth. Whisk in 1 1/4 cups milk, sugar, and oil. Batter should be the consistency of buttermilk; add additional flour or milk if needed. Let batter stand at room temperature for 30 minutes.
  • Heat a small, heavy skillet over medium heat. Add 1 teaspoon butter and melt. Add 1/4 cup pancake batter and tilt pan to coat the bottom. Cook until pancake is nearly dry on top, about 2 minutes. Flip and cook on the other side until browned, about 2 minutes. Pancake may curl slightly and that is normal, but if it curls too much add more milk to remaining batter. Stack pancake on a plate and repeat to make remaining pancakes, adding remaining butter as needed.

Nutrition Facts : Calories 206 calories, Carbohydrate 24.5 g, Cholesterol 146.4 mg, Fat 7.9 g, Fiber 0.7 g, Protein 8.8 g, SaturatedFat 2.9 g, Sodium 68.9 mg, Sugar 3.7 g

6 large eggs
1 ¾ cups all-purpose flour, or as needed
1 ¼ cups milk, or more as needed
1 tablespoon white sugar
1 tablespoon vegetable oil
1 tablespoon unsalted butter, or more as needed

POFFERTJES (DUTCH MINI PANCAKES)

An easy, no-yeast recipe for Dutch pancakes, which are called "poffertjes" in the Netherlands. They are traditionally made in a poffertjes pan which has indents, but you can use a large frying pan and scoop a small tablespoon of batter per poffertje into the pan. Serve the poffertjes warm with a knob of butter and powdered sugar.

Provided by stroopwafel

Categories     World Cuisine Recipes     European     Dutch

Time 15m

Yield 12

Number Of Ingredients 5



Poffertjes (Dutch Mini Pancakes) image

Steps:

  • Combine flour and salt in a large bowl; gradually whisk in milk. Add eggs and maple syrup and mix until batter is smooth. Spoon into a piping bag.
  • Heat a poffertjes pan over high heat and lightly grease indentations. Fill the holes 3/4 full with batter in the piping bag and cook over high heat until golden brown; turn them over with a fork and cook the other side until golden brown.

Nutrition Facts : Calories 104.5 calories, Carbohydrate 18.7 g, Cholesterol 32.6 mg, Fat 1.4 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 0.5 g, Sodium 297.8 mg, Sugar 3 g

2 cups self-rising flour
1 pinch salt
1 cup milk at room temperature
2 large eggs
2 tablespoons maple syrup

DUTCH POFFERTJES (BABY PANCAKES)

Otherwise known as poffertjes, these baby pancake puffs are traditionally served with melted butter and sieved powdered sugar. Perfect for Sunday brunch, a lazy lunch or dessert.

Provided by joanna_kelly3

Time 15m

Yield Serves 4

Number Of Ingredients 0



Dutch Poffertjes (baby pancakes) image

Steps:

  • In a small bowl, dissolve the yeast in the milk. In a separate bowl, combine the buckwheat flour, flour, eggs, yeast, sugar, salt and half the milk. Whisk smooth. Now add the remaining milk and beat again. Cover the bowl with plastic wrap and allow to rest for an hour.
  • Melt butter in a frying pan. When it sizzles, add teaspoonfuls of the batter in circular movements to create the mini pancakes. Turn the poffertjes around as soon as the bottom has set, using two forks.
  • Serve Pancake Puffs with the best quality butter you can find and sieved powdered (icing) sugar.

DUTCH PANCAKES

Make and share this Dutch Pancakes recipe from Food.com.

Provided by sammyboas

Categories     Healthy

Time 25m

Yield 20 pancakes, 4 serving(s)

Number Of Ingredients 5



Dutch Pancakes image

Steps:

  • Preparations:.
  • Place all the ingredients in a big bowl and mix them together till you get a smooth mixture. If it is too thick you can add an extra splash of water or milk.
  • Put a pan filled with a few inches of water on a low fire with a plate on it to put your pancakes on (to keep them warm till you baked them all).
  • Baking:.
  • Put your pans on full whack (I like to bake them in 3 pans at once so it goes quicker).
  • Put a tiny amount of oil or butter in the pan and pour your mixture in the pan. Try to make them as thin as possible so they will taste the best.
  • Once you see small bubbles coming up it is time to turn them around and let it sit for a minute or so.
  • When ready put it on the warm plate and bake the rest (when the pan is on full whack you do not need any oil or butter anymore).
  • Leftovers? Perfect, put them on a plate in the fridge and bake them in a pan another day.

Nutrition Facts : Calories 686.7, Fat 14.9, SaturatedFat 7.3, Cholesterol 220.2, Sodium 774.4, Carbohydrate 108.1, Fiber 3.4, Sugar 1.6, Protein 27.2

4 eggs
4 cups milk
4 cups flour
1 teaspoon salt
1 teaspoon sugar

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