Join in the Dutch tradition and make some traditional Poffertjes batter cakes. Typically eaten during festivals around the year and especially in the winter including Christmas, they are made at home and at food markets, much like crêpe or churros, while you wait using a pancake batter then dusted with icing sugar. Very similar to the Danish Æbleskiver which are eaten over the winter usually dipped in jam, messy but tasty. To make them, a special pan with lots of indentations are needed and ours from Victoria is the ultimate with 15 pockets, two handles and made from cast iron (no PTFE or PFOA here) to help ensure that all cakes are baked evenly.
Suitable for: induction, gas ceramic and electric hobs; campfires, wood stoves, ovens and grills.
Dimensions: L: 24.7cm, W: 12.3cm, H: 6.5cm
Weight: 0.5kg
Use and care: cast-ironware, when looked after improves with age. After use, allow it to cool, wash and lightly scrub in warm, soapy water. When thoroughly dry, wipe over with a light vegetable oil then store in a dry place. In the event the pan needs re-seasoning, see our easy guide.
