Dutch pancakes, powdered sugar, and butter

Ingredients

• 100 g of wheat flour
• 100 g of buckwheat flour
• 400 ml of lukewarm milk or water
• 1 egg
• 1 teaspoon (10 g) of dry yeast, or 20 g of fresh yeast
• 1/2 teaspoon of salt
• 50 g of melted butter
• 1 tablespoon of syrup
• powdered sugar, for serving
• Small pieces of butter, for serving
• Syrup, optional, for serving

Dissolve the fresh yeast in a small amount of milk. If you are using dry yeast, add it directly to the flour.

Place the salt in a mixing bowl, sift the flour, and make a well in the centre. Pour in the milk and yeast mixture, or the dry yeast.

Gradually incorporate the milk, starting from the center. Finally, add the egg, melted butter, and syrup, then mix well to prevent lumps. Cover with a clean cloth and let it rest for 45 minutes in a warm place.

Heat a small frying pan over high heat, then brush each well with melted butter. Pour about three-quarters of the batter into each well, reduce the heat to medium, and cook until the surface is still slightly open. The poffertjes will then release easily.

Arrange the poffertjes on a plate, cover them with powdered sugar, add a small piece of butter, and, if desired, a drizzle of syrup in a criss-cross pattern. Serve immediately with a small fork.