Poffertjes or Dutch pancakes

For the Dutch pancakes (Poffertjes) whether the special pans with small hollows where the dough is placed for roasting.

Of course, today there are devices in which this can be faster and easier

 to prepare but I prefer the old-fashioned way preparation

 that requires a little more time and effort but it is enjoying the taste irresistibly

Ingredients

 1 2/3 cup self-raising flour

 2 tablespoons caster sugar

 1 teaspoon vanilla essence

 1 egg

 1 1/2 cups (375ml) milk

Step 1

Sift flour into a bowl. Stir in sugar. Make a well in the centre. Whisk vanilla, egg and milk together in a jug. Add to well. Beat together for 2 minutes until smooth and fluffy. Cover and stand for 20 minutes

Step 2

Heat a large frypan over medium heat. Spray with cooking oil. Drop ½ a tablespoon of batter into pan. Repeat to make 8 mini pancakes. Cook for 2 minutes or until bubbles start to form on surface. Turn over. Cook for 1 minute or until golden and cooked through. Cool on wire rack.

Step 3

Repeat with remaining mixture, greasing pan between additions.

Step 4

Serve warmed with butter and icing sugar or with maple syrup and berries.