Poffertjes are cooked in a special cast iron pan with many small indentations. I think our Dutch American ancestors forgot to bring the pan with them on their journey across the Atlantic. As a result, the Dutch improvised and the American pancake was born! Seriously, to get the airy, puffy look, it is going to require the special pan.
Note: I used a metric conversion table
3/4 cups all purpose flour
3/4 cups buckwheat flour
1 cup lukewarm milk
2 -Tablespoons corn syrup
4-1/2 Tablespoons melted butter
1. Dissolve the yeast in a small portion of the milk.
2. Sift all the flour with the salt, make a well in the middle and pour in the yeast mixture.
3. Stir from the center, slowly adding the remaining milk followed by the beaten egg and syrup.
4. Leave the mixture to rise about for an hour in a warm place
5. Heat the "special" pan on high heat, butter each cup and pour in a small amount of the mixture, filling about half-way.
6. Cook till the poffertjes are golden and dry on the bottom.
7. Turn them ( with a small fork or toothpick) and the cook the other side.
8. A poffertjes pan usually makes about a dozen, enough for one person.
note: I love #8 above!
9. Sprinkle generously with powdered sugar and put a small pat of butter on top of the poffertjes.
10. Serve hot.
These tiny Dutch fritters is a treat not to be missed!