For oliebollen, choose a mix with specific instructions for making and deep-frying them; ordinary pancake mix is not automatically a like-for-like substitute. If you’re looking for a sourdough ingredient without a proving time, check the label, but don’t confuse sourdough concentrate with a long-fermented batter. Making your own sourdough requires preparation time and a small test batch.
A complete quick mix could be a good choice if you don’t want to wait for the batter to rise or measure out sultanas separately. Just check what you need to add yourself. Koopmans describes Oliebollen Gemak as a mix that doesn’t need to rise.
If you’re mainly looking for a product with a sourdough ingredient, check the ingredients list. If you want to make your own starter, allow time to test a small batch of oliebollen batter too: the starter recipe published by Jumbo is intended for bread.
Check the ingredients list and the ‘may contain’ statement on the pack you buy. Product information for the mixes reviewed mentions wheat, egg and milk, including as possible traces. A product name such as ‘sourdough’ or ‘pancake mix’ doesn’t, on its own, tell you whether it’s suitable for someone with an allergy.
When choosing a base for oliebollen, first check whether the instructions cover deep-frying. Then choose between a mix that needs to rise, a quick mix that lists a sourdough ingredient, or your own recipe using homemade sourdough.
| What to consider | What to check before buying | Who it matters to |
|---|---|---|
| Suitable for oliebollen | Look for specific instructions for making and deep-frying oliebollen; also check whether the mix needs to rise and how long it takes to cook. | If I want to deep-fry oliebollen, I look for instructions for that method rather than just for cooking in a frying pan. Around 33% of consumers put suitability first. |
| Sourdough and preparation | Check whether the label lists sourdough concentrate and whether the batter needs to rise. If you’re making your own starter, allow time for that separately. | If you want to bake with sourdough, you’ll want to know whether a mix simply contains a sourdough ingredient or leaves room for you to use your own starter. For around 27% of consumers, this distinction is their first concern. |
| Allergens | Read the current ingredients list and the ‘may contain’ statement on the pack. | If I’m baking for someone who needs to avoid certain ingredients, I need to be able to check the packaging before using the mix. Around 20% of consumers make this their top priority. |
| Deep-frying and cleaning up | Check the preparation instructions and make sure you have a suitable deep-fat fryer, thermometer and oil. | If you’re going to work with hot oil at home, you’ll want to know whether you have the right equipment and whether the clean-up involved suits your chosen approach. This is the main consideration for around 20% of consumers. |
The Albert Heijn and PLUS pancake mixes reviewed come with instructions for cooking in a frying pan. By contrast, Koopmans gives instructions for proving and deep-frying its traditional oliebollen mix. You can’t simply use the preparation method for one mix with the other.
Choose a mix with instructions for making and deep-frying oliebollen. If you still want to use pancake mix, first look for specific instructions for that purpose on the pack or in a reliable recipe.
Koopmans lists wheat sourdough concentrate as an ingredient in Oliebollen Gemak and says the mix doesn’t need to rise. That doesn’t mean you’re making a long-fermented batter with this mix.
Before you buy, decide whether you’re looking for a mix that lists a sourdough ingredient or want to make your own starter. If you’re using your own sourdough recipe, test a small batch of oliebollen first.
Oliebollen and pancake mixes can differ in their ingredients and statements about possible allergens. An earlier online product description is no substitute for checking the label on the pack you buy.
Read the full ingredients list and the ‘may contain’ statement. According to the Netherlands Food and Consumer Product Safety Authority, allergens that must be declared have to be clearly identifiable on the label.
The condition of the oil and its temperature deserve as much attention as the batter. The Netherlands Nutrition Centre advises replacing frying oil after five to seven uses, or sooner if its quality has clearly deteriorated.
Follow the temperature instructions for your chosen mix and use a thermometer. Replace oil that smells strongly, becomes dark or syrupy, smokes or foams; dispose of used oil separately.
Compare the instructions for the specific product: a brand may offer both pancake mix and oliebollen mix, each with a different preparation method.
Koopmans describes both Oliebollenmix Origineel, which needs to rise, and Oliebollen Gemak, which doesn’t.
Jumbo has product information for a traditional oliebollen mix and separate pancake mixes.
At Albert Heijn, you can compare the preparation instructions for a pancake mix with a separate recipe for oliebollen.
PLUS has product information for its own pancake mix and a separate listing for Koopmans Oliebollen Gemak.
ALDI describes the Albona multigrain mix as a baking mix for pancakes.
Not unless there are specific instructions for making oliebollen. The Albert Heijn and PLUS pancake mixes reviewed are intended for cooking in a frying pan; only use one of these mixes for oliebollen if the packaging or a reliable recipe also explains how to deep-fry them.
No, you can’t tell that from the name of the ingredient. Koopmans lists wheat sourdough concentrate in Oliebollen Gemak, but also says that this mix doesn’t need to rise. The label confirms that it contains an ingredient, not that it undergoes a long fermentation process or has a particular strength of flavour.
A recipe published by Jumbo says a starter can be ready after three to six days. That recipe is for bread sourdough, not a tested oliebollen batter. So, if you’re making oliebollen, allow time to try your own recipe in a small batch too.
Check the current ingredients list and the ‘may contain’ statement on the packaging. Product information for the mixes reviewed lists wheat, egg and milk, or mentions them as possible traces. According to the Netherlands Food and Consumer Product Safety Authority, allergens that must be declared have to be clearly identifiable on the label.
Follow the temperature given on the packaging or in the recipe for the mix you’re using. Koopmans specifies around 180 °C for its traditional oliebollen recipe; don’t automatically use that temperature with another mix or your own sourdough recipe. A thermometer will help you keep to the recommended temperature.
