Dutch Poffertjes
From: http://www.dailydutch.nl/kopje2.html

125 grams of wheat grain flour
125 grams of buckwheat flour (If you can't get the latter, just use all grain flour i.e. 250 grams of flour in total)
3 dl (three tenths of a liter)of lukewarm milk
1 egg
10 grams of yeast
2 tablespoons of sweet syrup (not absolutely necessary)
a pinch of salt
powder(ed) sugar
75 grams melted butter

Sieve (and or mix) all the flour, make a depression in the middle and pour a small portion of the lukewarm milk, in which the yeast has been dissolved first, into the hole. Sprinkle the salt along the outher edge of the flour and start making the 'poffertjes' mix, stirring from the center, adding slowly the remaining milk and afterwards the beaten egg and the syrup. Leave the mix to rise for about 45 minutes in a warm place.

Put some butter in each depression of the 'poffertjespan' and pour a small amount of the mix into each depression, filling approx half of the depression. Let the 'poffetjes' become lightbrown and dry at the bottom. Turn them (with a small fork) to bake the other side and serve as hot as possible.

Sprinkle generously with with the powder(ed) sugar and put a small lump of butter on top of the 'poffertjes'.