"Pancake restaurants are very popular in Holland and that's why I wanted to introduce these into New Zealand," said Willem van der Velde, proud owner of the Dutch Delight delis in Birkenhead and Greenhithe.
Dutch poffertjes are a batter treat, smaller and thicker than pancakes with a light spongy texture.
Willem's poffertjes recipe
500g self-raising flour (buckwheat is even better)
1 litre milk
pinch of salt
50ml vanilla essence
1. Mix all the ingredients together until you have a smooth, thick liquid.
2. Warm a frypan or a poffertjespan (a non-stick pan with lots of cups) and brush some butter, or spray oil, into all the cups in the pan.
3. Put the poffertjes mix in a squeeze bottle and squeeze the mix into all the cups. Cook until they're golden brown on both sides and be sure that the inside of the poffertjes are cooked through.
4. Place the poffertjes on a warm plate, put some butter in the middle, and sprinkle icing sugar over the top.
* For more on Auckland Museum's World on a Plate series, click here.