Mini Dutch pancakes

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

  1. Combine flour, sugar, and salt into a large bowl
  2. Add a2 Milk™ and water, mix with an electric mixer until smooth, scraping sides if necessary
  3. Add eggs and mix until combined and smooth
  4. Heat a poffertjes pan and lightly grease the dimples, or use a lightly greased skillet pan
  5. Add the mixture until the dimples are full. If using a skillet pan, drop tablespoons of batter to make small rounds
  6. Cook for a few minutes and then turn over
  7. Pancakes are cooked when they are golden brown and puffy
  8. Remove from pan and drizzle with maple syrup, dust with icing sugar and serve with a scoop of vanilla ice cream

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An association between consumption of 3 serves of dairy foods containing A1 beta-casein and digestive discomfort, in some individuals, has been established by a process of systematic review. a2 Milk™ is free from A1 beta-casein. The NHMRC recommends a healthy diet including up to 4 serves of dairy foods/day.

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