Dutch Pancakes?! Oh, yes!! To my embarrassment, I did not know these cute little things existed until about 6 years ago when of course we went to their mother land, Holland.
Oh my! How could I not know about these little delicious cuties?!
We used to go to Holland quite a lot, we still do but not as often. For quite a few years, every time we were visiting Holland (sometimes even 3-4 times a year) kids always made sure we would stock up on caramel sauce. I have to admit – it was the best one we ever bought. I am sure it still is.
For the past few years, although we still go or transit Holland a couple of times a year, we no longer get the caramel sauce as I do make my own at home which is simply amazing. It only takes 15 min or so to make.
I make it and store it in a bottle in the fridge. Guess what? Kids didn’t ever notice the difference, they just loved it. It is caramel sauce ultimately, I know. But for me, even a caramel sauce can be and should be the ‘healthier’ option. Is there such a thing as a healthy caramel sauce?
Well, yes, there is a difference. The difference is that the sugar I use it’s a lot better than the heavily processed bleached caster sugar used in a regular ready bought sauce, and … that makes a difference, might be a tiny difference, but it’s there.
Kids now prefer the homemade sauce and concluded that there is no need to buy the market one any longer. Yayy! Mummy won!
Not to mention that we used to also get many ready mix pancakes packs from Holland which we thought were great at the time but truthfully I think these homemade pancakes taste a lot better.
All you’ll really need for making this recipe is the special indented Dutch pancakes pan which is really a must get if you don’t already have one.
Let’s get going with these beautiful and really cute Dutch pancakes ready.
There are two ways of making these pancakes, with or without yeast.
I have opted to write the recipe that contains yeast since it is the original one and I particularly like it because it contains buckwheat flour which I absolutely love.
I can tell you that there isn’t much taste difference between the ones made with yeast to the the ones that are made without
, the only real difference is time it takes to make them as for the yeast ones you need to let them rest for a little while.
Dutch mini pancakes
These fluffy and satisfying cute Dutch Mini Pancakes contain three types of flour, buckwheat, spelt and strong white they are super quick and simple to make and taste soo good especially served with a nice knob of butter and some caramel sauce! I am dancing already!
- 110 g buckwheat flour
- 75 g spelt flour
- 75 g white strong flour
- 2 eggs medium sized and room temperature
- 1 tsp cane sugar
- 8 g dry yeast
- 1/3 tsp salt pink Himalayan
- 390 ml milk needs to be lukewarm
- 1 sachet vanilla sugar
- 1/2 cup butter or coconut oil melted to grease the pan
Into a larger bowl, add the three flours, salt and vanilla sugar. Give it all a little whisk to mix them well.
In a little cup mix the yeast with a little warm milk and the teaspoon of sugar. Mix until yeast and sugar have dissolved. Add this to the flour mix.
Add the eggs and remaining milk to the flour and yeast mix until it becomes a smooth batter with no lumps. I normally use a whisker or an electric hand mixer to mix the batter. The secret to a smooth lump free batter is to add the milk little by little starting with a thick batter which you gradually thinner by adding more milk until all milk is used.
Cover the batter with cling film and allow to rest at room temperature or in a sunny spot for 30-45 minutes. Once rested transfer to a measuring jug or a dispenser bottle to avoid mess.
Heat up the mini pancakes pan (poffertjes) and grease each dentation. Pour the batter in each hole until almost full. Cook the mini pancakes until they start to get golden brown. Flip on the other side and allow to cook for a minute or two. * (see recipe notes for more tips).
When all done, transfer them on a nice and big plate, get generous with sprinkling powdered sugar, add a knob of butter if fancy and/or a drizzle of caramel sauce. Enjoy!
* I used vanilla sugar but you can use 1 tbsp cane sugar and drop the vanilla one. The reason behind using vanilla is because we always eat them sweet with caramel sauce or sugar or fruit sauce so it gives that little extra flavour which is just wonderful. I sometimes add orange rind or lemon. Delicious!
* I use a measuring jug to pour in the batter but you could use a ladle or a bottle. It is less messy with the jug, I find.
* I use a skewer to turn over the pancakes or a thong. Both techniques are easy and all you need to do it’s to pinch the pancake on the far left side and flip over. It’s a super easy process. After the first slot you will be an expert. My 11 year old daughter makes them (pours the batter, flips them) so you can too!
* if they brown too fast you will need to turn the heat down as it means this is too high- they need at least a couple of minutes on each side to cook properly.
I like mine a little darker brown as you can see in the pics
* This recipe makes approximately 90 mini super cute pancakes
* Best enjoy them while still warm.