Little Dutch Pancakes (Poffertjes) – Thermomix Conversion and Without A Perfottje Pan

Ever since eating perfottjes at the Tesselaar Tulip Festival in Melbourne last year I have been wanting to make them but been put off because I don’t have a proper perfottje pan (see pic below).

However, this morning when getting the Thermomix ready to make standard pancakes for the kids I thought I would improvise, find a perfottje recipe and use a golden syrup container to control the amount of batter….so this was the result……

The recipe I used was from the Best Recipes website. For those with a Thermomix the weights in brackets are the Thermomix conversion.

Prep Time: 15 to 30 minutes | Makes: 42


  • 2 cups self-raising flour, sifted (330g)
  • 2 tablespoons caster sugar (25g)
  • Pinch of salt
  • 1 cup milk (250g)
  • ½ cup water (100g)
  • 3 eggs
  • Maple syrup, icing sugar and vanilla ice-cream to serve


Combine flour, sugar and salt into a large bowl.

Add milk and water and mix with an electric mixer until smooth, scraping sides if necessary.

Add eggs and mix until combined and smooth.

Directions (Thermomix):

Combine flour, sugar and salt in Thermomix bowl and mix for 5 secs on Speed 5.

Add milk, water, and eggs to bowl and mix for 30 secs on Speed 5 for 30 secs (scrape down sides half way through to make sure all flour is mixed in thoroughly.

Cooking without a perfottje pan:

To control the amount of mixture for each pancake I found an almost empty golden syrup container that had a flexible cross cut plastic nozzle (some honey containers may also have this) and washed it and put the perfottje batter into it.

Put the lid on and we were ready to go!

I heated my non-stick fry pan and then squeezed out small pancakes – it was super easy to control the amount of batter and best of all it was mess free! No more dripping batter across benches and having batter covered spoons everywhere.

I cooked them for a few minutes then turned them over.

Poffertjes are cooked when they are golden brown and puffy.

Remove from pan and drizzle with maple syrup, icing sugar and ice-cream.

Serve immediately.

So there you have it – perfottjes mess free! I will also be doing this from now on for standard pancakes due the mess free nature and you can also store left over batter in the container in the fridge!

These are a few that were left!