Dutch poffertjes (mini pancakes)
These feather-light Dutch pancakes arrive at the table dusted with powdered sugar and a knob of melting butter. What makes poffertjes special is the buckwheat flour, which adds an earthy complexity that plain wheat flour can't reach, while the yeast gives them their signature airy crumb. Street vendors across Amsterdam have perfected these in special cast-iron molds for centuries, and home cooks can replicate that texture by letting the batter rise before cooking.
Instructions
Mix the dry yeast with some of the luke warm milk en stir until dissolved.
Place buckwheat and the flour together in a bowl and make a small circle in the middle.
Add the yeast mixture into it.
Add the milk and stir until you have a smooth batter.
Add the eggs, salt and vanille sugar and stir through.
Leave to stand and rise for about 45 minutes.
Heat the poffertjespan and add a bit of butter into each hole.
Fill halfway with batter and first bake one side until you can see the top dry out a little.
Turn the poffertjes around with a small fork and bake the other side until cooked and golden brown.
Serve the poffertjes with butter and icing sugar.
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