Rising time: 1 hour

Known as poffertjes, these baby pancake puffs are an integral part of national holidays. During the Christmas and New Year season, you will find them on every Christmas market traditionally served with melted butter and sieved powdered sugar - usually right next to that other holiday treat, oliebollen. They are also particularly popular on Candlemas.

The first writen recipe appears in a cookbook from the mid 1700s. Made exclusively with buckwheat flour, water and yeast. It was considered a pour man's meal. Later recipes call for wheat flour, milk and egg but always keep yeast as a leavener which gives it its puffiness.

Made on a dimpled cast iron pan poffertjes can also be made on a griddle if you don't have a poffertjespan. Just place tablespoons of batter on a slightly greased surface.

You will find several adaptation:
- with or without egg
- 1/2 wheat flour 1/2 buckwheat flour or only all-purpose flour
- 1 Tbsp. molasse instead of vanilla (goes well with buckwheat).

Tip: Make no-mess pancakes with the help of a ketchup or a mustard bottle: Pour in batter, then squeeze out precise portions (view photo).

Version 1 - Without egg

1. In a small bowl, dissolve the yeast in some warm milk with 1 Tbsp. sugar.
2. In a separate bowl, combine dry ingredients: both flours, salt, sugar and vanilla.
3. Add milk and yeast. Whisk smooth and be sure you have no lumps

Version 2

1. In a small bowl, dissolve the yeast in some warm milk with 1 Tbsp. sugar.
2. In a separate bowl, combine the milk, egg, sugar and yeast.
3. Add both flour and salt. Whisk smooth and be sure you have no lumps.
4. Now add cream, vanilla and melted butter and beat again. 

Finishing and cooking for both versions

1. Cover the batter with plastic wrap and allow to rest for an hour. Let dough rise just until it is double in volume
2. Heat the pan and lightly butter each dimple. Pour a small amount of batter into each dimple.
3. When the sides dry up a bit and bubbles appear on the surface, use a cocktail stick or fork to flip the poffertjes. Cook the other side until golden.
4. Serve hot with a piece of butter; sprinkle generously with powdered (icing) sugar.

Before making another batch, don't forget to lightly butter again each dimple or the pan.