Title: Poffertjes (Traditional Version)
Categories: Dutch Heirloom Dessert Snack
Yield: 60 Poffertjes

100	g	Buckwheat flour
100	g	Flour
1/2	ts	Salt
10	g	Fresh yeast
300	ml	Tepid milk
2		Eggs
		Oil

Make a yeast batter from the ingredients.

Heat the poffertjespan over high heat. Coat all the round depressions in the poffertjespan with oil (or any other fat suitable for frying). Don't let the fat get burned.

Fill the depressions not more than half with batter. If you use more batter, the results will be desastrous: the batter will overflow and get burned, and maybe even catch fire if you're doing this on a gas stove.

Watch the poffertjes carefully. As soon as the first side of the poffertjes has a nice brown color, turn them over using a fork. They usually brown very quickly and after that, they burn even faster.

Sprinkle them with powdered sugar and serve ASAP with a little butter or applesyrup.

COMMENTS:

This recipe can only be made using a special "Poffertjespan", preferably a heavy cast iron one. It's sort of a griddle with round depressions which are 1 cm deep and 4 cm in diameter. Here in The Netherlands, they sell lightweight nonstick poffertjespans, but since they don't spread the heat evenly at all, they're not really suitable for this purpose.

WARNING: Although this recipe is very simple, IMHO it isn't suitable for absolute beginners. You need a bit of experience with making and frying batters to do this safely. Because of the design of the poffertjespan, accidents can happen very easily. You'll be frying a moist batter in very hot fat in a shallow pan, so make sure you wear suitable protective clothing and keep your kids well away from the stove. It's always better to be safe than sorry. Heiko Ebeling. From: Heiko Ebeling Date: 27 Jul 97 National Cooking Echo Ä

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