Dutch Poffertjes

Instructions

1. Prepare the batter
   In a large bowl, combine the all-purpose flour, buckwheat flour, yeast, sugar, and salt. Gradually whisk in the lukewarm milk until smooth. Add the beaten egg and melted butter, stirring until fully incorporated. Cover the bowl with a clean kitchen towel and let the batter rise in a warm place for about 1 hour, until bubbly.
2. Heat the poffertjes pan
   Heat a traditional poffertjes pan or a regular non-stick pan with small indentations over medium heat. If using a regular pan, you can make small pancakes. Brush the indentations lightly with butter to prevent sticking.
3. Cook the poffertjes
   When the pan is hot, fill each indentation about 3/4 full with batter. A squeeze bottle or piping bag works well for this. Cook for about 2 minutes until bubbles form on the surface and the bottoms are golden brown.
4. Flip and finish cooking
   Use two forks or skewers to quickly flip each poffertje. Cook for another 1-2 minutes until the other side is golden brown. The inside should remain soft and fluffy. Remove from the pan and repeat with the remaining batter.
5. Serve with toppings
   Arrange the poffertjes on serving plates while still warm. Place a small piece of butter on top, which will melt over the warm pancakes. Generously dust with powdered sugar. Serve immediately with optional maple syrup or chocolate sauce on the side.