Mini Dutch pancakes
- Difficulty
- Easy
- Preparation
- 10 mins
- Cooking time
- 20 mins
- Servings
- 42
- 2 cups
self-raising flour, sifted
- 2 tbsp
caster sugar
- 1 pinch
salt
- 1 cup
a2 Milk™
- ½ cup
water
- 3
eggs
Maple syrup, icing sugar and vanilla ice cream to serve
- Combine flour, sugar, and salt into a large bowl
- Add a2 Milk™ and water, mix with an electric mixer until smooth, scraping sides if necessary
- Add eggs and mix until combined and smooth
- Heat a poffertjes pan and lightly grease the dimples, or use a lightly greased skillet pan
- Add the mixture until the dimples are full. If using a skillet pan, drop tablespoons of batter to make small rounds
- Cook for a few minutes and then turn over
- Pancakes are cooked when they are golden brown and puffy
- Remove from pan and drizzle with maple syrup, dust with icing sugar and serve with a scoop of vanilla ice cream
