Every year, on the 27th of April, the birthday of king Willem-Alexander, we celebrate our royal family of the Netherlands. This celebration comes with the most Dutch traditions you can imagine: There are flea markets in every town, where you can sell stuff from your home that you don’t use anymore for any price you like; large festivals are arranged; and on every corner you can buy treats from a food truck. The most important part of this celebration is that the royal family visits one town per year on Kingsday. This year, Maastricht got selected, but due to the Corona virus the royal family will stay safe and sound at home. While all festivals until the first of September have been cancelled.

Since this is the most typically Dutch holiday of the year that got cancelled, we decided to share some typical Dutch recipes with you to make in spirit of Kingsday. For five days until the 27th of April, we will share one recipe per day for you to make, so you won’t miss out on these delicious treats.

Here are the 5 delicious recipes:

1. Poffertjes

2. Stuffed egg

3. Patatje oorlog

4. Frikandelbroodje

5. Tompouce


This delicious treat resembles small, puffy pancakes. They are most often eaten with a slice of butter and powdered sugar. The only place you should eat them, is at a food truck. You rarely see them on the menu in restaurants.

In the Netherlands we sell special pans to make these poffertjes. That way you can bake them nice and round on both sides. Maybe you can borrow such a pan from someone else or buy one at your local thrift shop or at the Hema for 12,50â&130;¬. You recognise a “poffertjes pan” by its perfectly round dents. (sadly, I was not able to share a photo with you)

Ingredients you need:

250 grams of flower

1,5 teaspoons of baking powder

Pinch of salt

300 ml milk

2 eggs

Melted butter (a bottle)

Powdered sugar

The steps:

1. Put flower, baking powder and salt in a bowl. Whip it together with a whisk. Then add the milk and eggs to the mixture and make it a smooth batter.

2. Because the batter is thicker than the batter of pancakes, it is nice to use a piping bag or a special bottle.

3. Put the “poffertjespan” on the stove and let it heat a little. Add some melted butter on the pan, so the poffertjes won’t stick. Use a brush or a paper towel to equally divide the butter over the pan.

4. Fill the dents in the pan for two third with the batter. When small bubbles appear at the top of the poffertjes, it is time for you to flip them. Stick a small fork in them, to flip them one by one. If they are still sticking to the pan, leave them in for a little longer before flipping them.

5. Add new butter for each turn you use the poffertjespan again.

6. Add the poffertjes to a plate and finish them off by covering them in powdered sugar. You can also add a slice of butter next to the sugar to finish it.

Please tune in tomorrow to find the recipe for Dutch stuffed eggs!