DUTCH MINI PANCAKES RECIPE RECIPES
POFFERTJES (DUTCH MINI PANCAKES) - ALLRECIPES
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 Dutch Recipes
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 12 servings
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, CarbohydrateContent 18.7 g, CholesterolContent 32.6 mg, FatContent 1.4 g, FiberContent 0.6 g, ProteinContent 3.8 g, SaturatedFatContent 0.5 g, SodiumContent 297.8 mg, SugarContent 3 g
DUTCH HONEY SYRUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
"I grew up on a farm where a big breakfast was an everyday occurrence," relates Kathy Scott of Hemingford, Nebraska. "Still, it was a special treat when Mom served this scrumptious syrup with our pancakes."
Provided by Taste of Home
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a saucepan, combine sugar, corn syrup and cream. Bring to a boil over medium heat; boil for 5 minutes or until slightly thickened, stirring occasionally. Stir in vanilla. Serve warm over pancakes, waffles or French toast.
Nutrition Facts : Calories 158 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 31mg sodium, CarbohydrateContent 29g carbohydrate (23g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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Dutch babies are the easy breakfast trend everyone is trying right now. Find out out how to make a giant puffed pancake to serve to your guests.
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- As soon as the dutch baby pancake is ready, remove from the oven. Quickly dust with the cocoa sugar, top with the remaining raspberries and drizzle with the Nutella syrup. Serve immediately with more Nutella syrup on the side.
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On the breakfast table in just 25 minutes, our Dutch Baby Pancakes are baked to puffy, golden-brown perfection. Sprinkle with powdered sugar and serve immediately.
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- Squeeze juice from quartered lemon over top of pancake; sprinkle with powdered sugar. Serve immediately.
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- Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. After 15 minutes of baking, cover top of pie and crust loosely with foil to prevent excessive browning. Transfer to cooling rack. Cool at least 3 hours before serving.
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Joseph Walker used only the best ingredients to make the famous pure butter shortbread recipe he created in 1898 at his Bakery in Aberlour, Scotland. More than a century later Walker's is one of the bestselling shortbreads in the world and it’s still made with the same four quality ingredients: flour, butter, sugar, and salt.
But just knowing the ingredients still leaves you a long trip away from great shortbread—a fact that’s best confirmed by giving any other copycat recipe a try. If a recipe calls for all-purpose flour and/or standard granulated sugar and salt, you’re destined for disappointment.
The secret ingredient is pastry flour. It has less gluten than all-purpose flour and will produce a tender bite mirroring the original cookies, but it still provides a stable structure that won’t spread out when baked. My favorite pastry flour is Bob’s Red Mill.
There is no leavening in these cookies (that’s why they're called shortbread), so the sugar and salt are whipped into the butter until it’s fluffy which works in air bubbles that provide a lift to your shortbread when baked. Standard sugar and salt grains won’t easily dissolve in the butter, so I'm using superfine sugar here (baker’s sugar) and superfine salt (popcorn salt) to produce perfect shortbread with a clean bite that’s free of any detectable sugar or salt granules.
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Total Time 50 minutes0S
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Total Time 50 minutes0S
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Reviews 4.4
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