It's a bold claim, but the combination of tart raspberries and creamy crème fraîche with these pillowy pancakes (not to be confused with Holland's famous poffertjes) is a breakfast match dreamed up in summer heaven.
This recipe is from Home Made Zomer cookbook, and has been translated and adapted for this site and published here with the permission of the publisher.
Yield: Makes 20 puffy pancakes
- 2 cups (250 g) all-purpose flour
- Pinch of salt
- 2 tbsp (20 g) baking powder
- 1 tbsp granulated sugar
- 1 stick (100 g) butter, cubed + extra for frying
- 1½ cups (350 ml) milk
- 1 tsp vanilla extract (or 1 sachet/1 tbsp vanilla sugar)
- 2 eggs, beaten
- TO SERVE:
- 1⅔ cup (200 g) fresh raspberries
- 1 cup (200 ml) crème fraîche
- Fine white sugar, to sprinkle on top
Warm the milk and butter in a saucepan. Once the butter has melted, add the vanilla. Pour the hot milk-butter mixture into the flour, while beating, and keep beating until the mixture is completely free of lumps. Now add the eggs and beat to combine.
Heat a knob of butter in a skillet or frying pan. Use a soup ladle to pour three portions of batter into the pan, making sure to keep the pancakes separate, so that you have three small pancakes. The pancakes will be ready to flip after about 3 minutes or when bubbles start appearing on the surface. Bake for another minute or two on the other side.
Serve the puffy pancakes with fresh raspberries, crème fraîche and some white sugar.