Poffertjes, small, fluffy Dutch pancakes

Directions

1. If you are using fresh yeast, dissolve it in a small amount of milk. Dry yeast should be mixed directly with the flour. ≈ 4 min
2. Place the salt in a mixing bowl. ≈ 3 min
3. Sift the flour into the mixing bowl and create a well in the centre. ≈ 2 min
4. Pour the milk and yeast mixture, or sprinkle the dry yeast over the dough. ≈ 2 min
5. Gradually add the remaining milk, stirring from the center. ≈ 4 min
6. Finally, add the egg, melted butter, and syrup, and mix well until a smooth batter forms. ≈ 4 min
7. Cover the salad bowl with a clean dishcloth and let it sit in a warm place for 45 minutes. ⏱ 45 min
8. Place the pan over high heat and allow it to get very hot. ⏱ ≈ 7 min
9. Grease the pan with a little butter or another type of liquid fat, preferably using a brush. ⏱ ≈ 7 min
10. Pour each well, pour a small amount of dough, filling it about three-quarters full. ≈ 3 min
11. Reduce the heat to medium-high and cook until the top is no longer pale in the center; at this point, the pancakes will easily release from the pan. ⏱ ≈ 10 min
12. Turn them over and wait for the other side to become golden. ≈ 3 min
13. Place them in a dish and sprinkle them with powdered sugar, until they are covered in a layer of sugar. ≈ 2 min
14. Place a small dollop of butter on each poffertje, and optionally drizzle with syrup in a criss-cross pattern. ≈ 3 min
15. Serve immediately with a small fork. ≈ 2 min