Poffertjes (Dutch Mini Pancakes)

Ingredients

• 3/4 cup (90g) buckwheat flour
• 1 cup (125g) all-purpose flour
• 2 1/4 tsp instant yeast
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 1 1/4 cups (300ml) whole milk, warmed to lukewarm
• 1 large egg
• 4 tbsp unsalted butter, melted, plus extra for the pan
• Powdered sugar, for serving
• More butter, for serving

Before you cook

• Warm the milk until it feels just barely warm on the back of your hand, not hot
• Whisk the buckwheat flour, all-purpose flour, instant yeast, sugar and salt together in a large bowl
• Crack the egg into the warm milk and beat it in
• Pour the milk and egg into the dry ingredients and whisk until the batter is smooth and pourable with no lumps
• Whisk 2 tablespoons of the melted butter into the batter
• Cover the bowl with a damp towel and set it somewhere warm for 45 minutes to an hour, until the surface is covered in bubbles and the batter has puffed up
• Spoon the risen batter into a jug or a container with a pouring spout

Steps

1. Set your poffertjes pan, or a well-seasoned mini-blini pan, over medium heat and let it warm for a couple of minutes
2. Dip a pastry brush in the remaining melted butter and brush every single dimple in the pan
3. Pour batter into each dimple until it is about three-quarters full, working quickly around the pan
4. Leave them undisturbed for about a minute and a half, until small bubbles rise to the surface and the edges look dry
5. Slide a fork or a skewer under each poffertje and flip it in one quick motion
6. Cook the second side for about a minute, until golden brown
7. Tip the cooked poffertjes onto a warm plate
8. Rebutter the pan and repeat with the rest of the batter until it is used up
9. Pile the finished poffertjes onto plates while they are still hot
10. Drop a knob of butter on top of each pile so it melts into the stack
11. Dust heavily with powdered sugar right before carrying them to the table