Dutch Poffertjes

By michele080478

Ingredients

• 1 level teaspoon instant yeast
• 1 tablespoon milk
• 1 cup buckwheat flour (I USED ALL FLOUR)
• 1 cup white flour
• 2 eggs
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 1/4 cups warm milk
• 1 tablespoon butter
• Good-quality butter to serve
• Optional: powdered sugar, strawberries, and whipped cream to serve

Preparation

Step 1

Make the Batter

Dissolve the yeast in 1 tablespoon milk in a small bowl.
In a separate bowl, combine the buckwheat flour, white flour, eggs, sugar, salt, half the warm milk (5/8 cup), and the yeast and milk mixture. Whisk the ingredients until the mixture is smooth.
Add the remaining warm milk and beat again.
Cover the bowl with plastic wrap and allow to rest for an hour.
Make the Poffertjes

Melt 1 tablespoon butter in a frying or poffertjes pan.
When the butter starts to sizzle, add teaspoonfuls of the batter in circular movements to create the mini pancakes.
Turn the poffertjes around as soon as the bottom has set, using two forks.
Serve the pancakes with the best quality butter you can find and sieved powdered sugar.
For a sweeter treat, serve these mini pancakes with strawberries, whipped cream and a dusting of powdered sugar.
Tips

If you happen to have a poffertjes pan -- usually a cast iron pan with a dozen or so indentations -- this is the best pan to use for this recipe. But if you do not have one, a regular skillet works fine.