Recipe: Poffertjes

Here is a recipe I picked up on the net. Hope it is what you're looking for. I've never made these so they don't come with a guarantee.

POFFERTJES
You will need a so called 'poffertjes' saucepan. This is originally an enamelled cast iron (one handle) saucepan with about a dozen small depressions covering the whole bottom of the pan. You may have to improvise, using a baking dish used for making 'patties' . Make sure that the poffertjes do not burn as a baking dish has lighter/thinner base.

Ingredients:

125 grams of wheat grain flour, 125 grams of buckwheat flour (if you can't get the latter, just use all wheat 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, two tablespoons of sweet syrup (not absolutely necessary), a pinch of salt, 75 grams melted butter, powder(ed) sugar.

Preparation:

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 outer 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 three quarters of an hour in a warm place. Put some butter in each depression of the 'poffertjes' saucepan and pour a small amount of the mix into each depression, filling approx. half of the depression. Let the poffertjes become lightbrown and dry at the bottom. Turn them (with a small fork) to cook/bake the other side and serve as hot as possible.

A poffertjes saucepan usually has depressions for about a dozen, sufficient for one person (unless a poffertjes fanatic...). Sprinkle generously with the powder sugar and put a small lump of butter on top of the poffertjes.