Poffertjes {mini Dutch pancakes}

Happy Pancake Day everyone!

Today is one of my favourite days of the year, on the food calendar at least. I can’t quite put my finger on why exactly. It’s probably something to do with the fact that pancakes are so delicious and can be either sweet or savoury which means that you can eat them for main and dessert, or even every single meal for an entire day.

I may do that next year.

But back to today . . .

Poffertjes were a constant in my childhood. If you have been around these parts for a while then you will know (or at least seen me mention) that during the age of 8 – 18 I spent a huge amount of time in Holland. Almost every day out – or even a shopping trip – wasn’t complete without a plate of poffertjes, either from a little stand or in a cafe.

These small, fluffy, domed delicacies are starting to make an appearance here in the UK when Christmas markets grace the streets of every major town and city, so there is a chance that you may have seen them.

The domed shape comes from being cooked in a poffertjes pan, one of which my mum used to have but in one house move or another it was misplaced. However a normal non-stick frying pan (or crepe pan) will do the job perfectly well. Albeit without the giving you the traditional shape.

Traditionally made with a mixture of buckwheat and wheat flour, I have adapted a recipe and replaced the wheat flour in order to make them gluten-free. Which I am very happy about because poffertjes are one of my most favourite foods (along with about 20 million others that I have declared on here at one time or another. I am nothing if not over-exuberant in my declarations).

There was some debate over yeast versus baking powder / baking soda versions. We have bought boxed poffertjes mix and it has been the latter, whereas this recipe is the former. I like this yeasted version as I think it gives them a little bit more flavour.

Poffertjes must be served piping hot, ideally straight from the pan but a nuking in a microwave will do if needs must, and as I am a poffertjes purist; mine must be eaten the traditional way with a generous dusting of powdered sugar and a good dollop of butter, which melts all over the poffertjes and combines with the sugar to make a little plate of poffertjes heaven. But a certain sibling of mine happily smothers hers with Nutella. The choice is yours.

PS – judging by the number of red lines all over the screen as I type, I have used the word poffertjes a lot. I don’t care, it is a cool word to write. And in case you were wondering it is pronounced ‘poff-er-tai’, although I am sure Kate will correct me if I am slightly out with that (poff-er-tai, poff-er-tea . . .), I made these for her also but as she is in Australia I will send her a virtual plateful!