Try this recipe for Poffertjes (Dutch mini pancakes) from your friends at Urban St. magazine.
1 level teaspoon instant yeast
1 tablespoon milk
1 cup buckwheat flour
1 cup white flour
1 teaspoon sugar
½ teaspoon salt
1¼ cups warm milk
1 tablespoon butter
Good-quality butter (to serve)
Powdered sugar (to serve)
Blueberries (to serve, optional)
Dissolve the yeast in 1 tablespoon milk in a small bowl.
In a separate bowl, combine the buckwheat flour, white flour, eggs, sugar, salt, half the warm milk (⅝ cup), and the yeast and milk mixture. Whisk the ingredients until the mixture is smooth.
Add the remaining warm milk and beat again.
Cover the bowl with plastic wrap and allow to rest for an hour.
Make the Poffertjes
Melt 1 tablespoon butter in a poffertjes pan.
When the butter starts to sizzle, add teaspoonfuls of the batter in circular movements to create the mini pancakes.
Turn the poffertjes around as soon as the bottom has set, using two forks.
Serve the pancakes with the best quality butter you can find and sieved powdered sugar.
For a sweeter treat, serve these mini pancakes with strawberries, whipped cream and a dusting of powdered sugar.