One of my favourite parts of travelling is sampling the local cuisine. It’s always quite restrictive with a vegetarian diet but I like to try dishes when I can.
Whilst we’re in Amsterdam we’ve been ticking off our to-do list. So far we’ve been to Anne Frank’s house and the Van Gogh museum; The Man’s sampled Bitterballen; we’ve shared chips with special sauce and bought stroopwafel and clog shaped souvenirs. We had to try the local pancakes poffertjes.
These Dutch mini pancakes are very similar to the American style ones but much smaller and traditionally made in a specially designed poffertjes pan. They’re served with a dusting of icing sugar and the tiny size means one or two is never enough.
The Man and I shared a portion to compare with the ones I made a few days ago in preparation for our trip. As the traditional pans only seem to be available in The Netherlands, I’ve improvised instead and oven baked them in a cake tin, which worked well as a substitute.
- 250ml warm milk
- 250g self-raising flour
- 2 tbsp caster sugar
- 3/4 tsp yeast
Whisk the ingredients together until there are no lumps. Cover with clingfilm and leave to rise for 45 minutes to one hour. This will help the pancakes to puff up.
Heat a dot of butter in each of the holes in the bun tin and melt in the oven.
Add a good dollop of mixture to the tin (too little and the pancakes will end up too flat).
Bake for approx. 5 minutes on either side, turning over with a fork, until golden and puffed up.
Drizzle maple syrup over to serve and sprinkle with icing sugar.