Poffertjes (Dutch Mini Pancakes)

Step 1

Add flour, buckwheat flour, salt and sugar to a bowl and give it a light whisk.

Step 2

Add the yeast and slowly add the milk while whisking continuously until all milk is poured into a bowl. Mix until incorporated.

Step 3

Add the eggs and mix the batter till everything is smooth and fully incorporated. You shouldn't have any lumps in the batter. (you can use an electric hand mixer)

Step 4

Cover the batter with plastic wrap and leave to rest at room temperature for an hour and a half. Once the batter has rested transfer the batter over to a dispenser bottle.

Step 5

Heat up a poffertjes pan and butter the holes. Pour in the batter to fill up the holes. Bake the poffertjes till the bottom is starting to brown and turn them over. You can use a skewer or a fork for that. If they are cooking too fast just turn down the heat a bit. Once they are nice and brown on both sides they're done. Take them out of the pan and transfer to a plate.

Step 6

Sprinkle generously with powdered sugar, add a knob of butter and enjoy!Poffertjes are best eaten while still warm :)