Mini Pancakes Recipes
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
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
MINI PANCAKES
Quick easy method to make perfect, gold pancakes.
Provided by Elleielle
Time 30m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Whisk the egg, sugar and half the milk (2/3 cup) in a bowl until smooth.
- Add 1/2 the flour and whisk until smooth.
- Add the rest of the milk and flour and beat until it is lump-free and has the consistency of double cream.
- Put the butter into the pan and gently heat until it has melted.
- Heat the pan on a high heat for about 15 seconds, spoon a couple tablespoons of batter onto the pan and reduce the heat to medium.
- When the pancake starts to show bubbles rising through it gently in the middle, flip it over. It should be a golden brown. Cook for another 30ish seconds on the other side before plating up.
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