Ready in 45 minutes
So what are Poffertjes? Simply put they are a mini Dutch pancake about the size of an Australian 50c coin. These little gems are different from a standard pancake both in size and texture, while standard pancakes use a heavy batter Poffertjes are a lighter fluffier batter that results in a puffy treat that tastes fantastic. The special pan for cooking allows the batter to rise considerably during the cooking process.
Traditionally served on special occasions and holidays with melted butter and icing sugar Poffertjes are now a readily available treat sold at many markets and fete's. Still served with melted butter and icing sugar they are also commonly served with other toppings such as jam, cream and ice cream.
Beat egg whites until stiff; set aside. Beat rest of ingredients until batter is very smooth. Fold in egg whites. Heat [at a moderate temperature] a well-seasoned monk's pan (see tip below) with 1/8 teaspoon oil or lard in each of the 7 holes. Fill each hole [about three-quarters full] with batter. [Be sure to add a few drops of oil to each well in the pan before the next round of batter.]
When browned on one side (almost right away), turn with knitting needle [or two-tined fork] and keep turning until needle comes out clean after piercing through the cake. [We find that you need to turn these only once.]
Serve with flavored butters, such as maple or cinnamon honey, syrup, jam and brown or white sugar
As for servings, plan on each person eating 7-10 cakes. Makes approximately 48 pancakes.