G'day Brad, Came across this quite by accident last night while surfing the web.
Enjoy, Angel O:-)

Poffertjes (Puffers)

Ingredients~~
125g (4 ozs) wheat grain flour
125g (4 ozs) buckwheat flour*
3 dl (10 fl. ozs) of lukewarm milk
1 egg, beaten
10g (1/3 oz) yeast
2 tablespoons of sweet syrup (not absolutely necessary)
pinch of salt
75g ( 2& 1/2 ozs) melted butter
Powdered sugar (for dusting)

Method~~
Sieve (and or mix)all the flour, make a depression in the middle and pour a portion of the lukewarm milk, (in which the yeast has been dissolved first) into the hole. Sprinkle the salt along the outer edge of the flour and start making the 'poffertjes' mix, stirring from the centre, adding slowly the remaining milk and afterwards the beaten egg and syrup. Leave the mixture to rise for about 3/4 hour in a warm place.
Put some butter in each of the depressions of a 'poffertjes' pan** and pour a small ammount of the mixture into each depression, filling approx. half of the depression.
Let the 'poffertjes' become light brown and dry at the bottom. Turn them (with a small fork) to cook/bake on the other side and serve as hot as possible.
Sprinkle generously with the powdered sugar and put a small lump of butter on top of 'poffertjes'.

* If you cannot obtain both flours just use all of one, ie 250 g (8ozs)
** A Poffertjes pan usually has depressions for about 1 dozen, sufficient for 1 person (unless a poffertjes fanatic...)