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

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floury potatoes







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.

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