Poffertjes with Parmigiano Reggiano and cabanossi - Netherlands

Martina Severini - Lamponi e tulipani

  • Difficoltà


  • Stagionatura

    24 months

  • 70 g plain flour
  • 50 g butter, melted
  • 3 small eggs
  • 5 tbsp grated Parmigiano Reggiano
  • 3-4 cabanossi (dried smoked sausage)
  • a few tbsp milk
  • 1 tsp instant yeast
  • chives
  • brown sugar to taste
  • dutch sugar syrup (stroop)
  • salt and pepper

Heat a frying pan with the chopped cabanossi sprinkled with sugar. Cook until they caramelize. In a bowl, sift the flour and baking powder; add one egg at a time, butter, Parmigiano Reggiano, the cabanossi, the chives and one tablespoon of milk at a time until the mixture is smooth, but not too liquid. Season the mixture with salt and pepper. Allow it to rest for ten minutes. Heat a pan and pour in the pancake batter. Cook on both sides until golden brown. Serve with sugar syrup.


A few days ago I happened to come across a nice pan used to make "poffertjes" (the name of the little Dutch pancakes) so I used it as inspiration to take part in the Parmigiano Reggiano Chef competition. Even outside Italy, one feels the Italian spirit at the table. In this recipe we combine cabanossi (a kind of dried smoked sausage typical of Central European countries) and Dutch sugar syrup. If you happen to find a pan like this and you too are fond of foodie curiosities, don’t miss out! 
Martina Severini
Lamponi e tulipani