Gastronomixs

Potato pancakes

Great recipe for mini potato pancakes 'poffertjes'. This recipe is taken from the fantastic cookbook Chef Over De Vloer!

Creation by Yuri Verbeek of De Kokkerie, Delft, the Netherlands

Makes 900g.

Potato pancakes

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

550

g

floury potatoes

5

 

eggs

100

g

flour

As needed:

 

butter, clarified

As needed: 

 

salt and pepper

Preparation method

  • Boil the potatoes in salted water until tender.
  • Drain the potatoes and push them through a sieve.
  • Take 500g potato crumbs.
  • Mix with the eggs and flour.
  • Season to taste with salt and pepper.
  • Fry small dollops of the batter in a mini-pancake ('poffertjes') pan or non-stick pan using a small amount of clarified butter.
  • The pancakes can be fried in advance and heated up later.

Serving suggestions

  • Delicious with a drizzle of onion syrup.
  • Vary by adding ingredients to the batter such as finely grated mature cheese or chopped herbs.
  • As a component in a composition with smoked salmon, herring roe and horseradish cream.

Previous page