Dutch Poffertjes

Mini pancakes that are light and puffy, traditionally served with butter and sugar.

Ingredients

• 7 g yeast
• 250 ml warm milk
• 200 g flour
• 50 g buckwheat flour (optional)
• 1 tbsp olive oil
• 1 egg
• 1/2 tsp salt

Method

1. Dissolve yeast in warm milk, let sit for 10 minutes.
2. Mix flour and salt, add yeast mixture and egg; beat until smooth.
3. Cover and let batter rest for 30 minutes.
4. Heat a poffertjes pan, brush with oil, and pour small batter portions.
5. Cook until edges are dry, flip to cook other side.

Chef's tips

• Serve immediately with powdered sugar and butter.
• Use a piping bag for even portioning.