Poffertjes (Tiny Pancakes) Poffertjes are like pancakes but smaller and thicker, they taste sweeter and... better! Usually they are served with powdered sugar, syrup and butter. Ingredients 125 grams (4 1/2 oz) flour 125 grams buckwheat flour 300 mls (1/2 pint) lukewarm milk 1 egg 10 grams (2 teaspoons) dried yeast 2 tablespoons corn or golden syrup (optional) pinch salt 75 grams (2 1/2 oz) melted butter icing (powdered) sugar Method Dissolve the yeast in a small portion of the milk. Sieve all the flour with the salt, make a hole in the middle and pour in the yeast mixture. Stir from the centre, slowly adding the remaining milk and later, the beaten egg and syrup. Leave mix to rise for about three quarters of an hour in a warm place. Heat the pan on high, butter each cup and pour in a small amount of the mix, filling it about half way. Cook till the poffertjes are golden and dry on the bottom. Turn them (with a small fork or toothpick) and cook the other side. A poffertjes pan usually makes about a dozen, enough for one person. Sprinkle generously with icing sugar and put a small lump of butter on top of the poffertjes. Serve hot. You will need a poffertjes pan. This was originally an enameled cast iron (one handle) fry pan with about a dozen small depressions covering the whole bottom of the pan.