Tiny, fluffy yeasted pancakes cooked in a dimpled cast-iron pan and flipped one by one, then dusted with powdered sugar and butter — a beloved Dutch fairground and market treat.
Make the batter
Whisk the flour, buckwheat flour, yeast, sugar, salt, warm milk and egg into a smooth, thin batter.
Let it rise
Cover and let the batter rest in a warm place until bubbly and slightly puffed, about 30 minutes.
30 minHeat the pan
Brush the dimpled poffertjes pan, or a mini pancake pan, with melted butter and heat until it shimmers.
Fill the dimples
Fill each dimple two-thirds full with batter using a small ladle or jug.
Flip when bubbled
Cook until small bubbles rise and the edges look set, about 90 seconds, then flip each one with a fork or skewer.
2 minFinish the second side
Cook the flipped side until golden all over, about 90 seconds more.
2 minDust and serve
Pile the poffertjes onto plates, dust generously with powdered sugar, and top with a knob of butter to melt over them while hot.
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