In previous years I've made pancakes and crepes but this year I've taken inspiration from the Dutch and their adorable little pancakes called Poffertjes.
[Makes about 70]
1 teaspoon yeast
1 teaspoon sugar
1 tablespoon warm milk
120 grams buckwheat flour
150 grams plain flour
2 teaspoons caster sugar
2 eggs, lightly whisked
1½ cups warm milk, approx
Make the batter:
Place the yeast and sugar in a small dissolve and pour in the tablespoon of warm milk, stir until dissolved and let sit in a warm spot for about 5 minutes. The mixture should bubble and rise - if not it means the yeast is dead and you'll need to start again.
Sift the buckwheat, plain flour and caster sugar together into a large bowl - make a well in the centre and pour in the yeast mix and half the warmed milk. Stir briefly and then add the eggs followed by the rest of the milk, stirring to incorporate.
Cover with plastic wrap and let rest for an hour.
Cook the poffertjes:
Special equipment is required - either a special cast iron poffertjes pan or an electric poffertjes maker. Having used both, the electric version makes life a lot easier especially when cooking this quantity.
Generally hints to cooking, don't overfill, the mix will puff up and as soon as you start seeing bubbles popping on the surface, it's time to flip them over. Best thing to use is a wooden skewer to gently nudge them.
As soon as they are cooked, turn them out onto a wire rack - wipe the pan or maker clean and give them a light wash with a little melted butter dabbed into paper towels.
These are best eaten straight away and while it's traditional to serve them with butter and a generous dusting of icing sugar, I've gone for the equally delicious, maple syrup.