Otherwise known as poffertjes, these baby Pancake Puffs are usually served with melted butter and sieved powdered sugar, but I adore them with strawberries and cream, warm apple pieces with cinnamon or poached pears jelly. Perfect for Sunday brunch, a lazy lunch or dessert.

Ingredients:

• 1 level tsp instant yeast
• 1 tbsp milk
• 1 cup buckwheat flour (100 g)
• 1 cup flour (100 g)
• 2 eggs
• 1 tsp sugar
• 1/2 tsp salt
• 1 1/4 cups warm milk (250 ml)
• 1 tbsp butter
• ———
• Strawberries, whipped cream and powdered sugar to serve

Preparation:

In a small bowl, dissolve the yeast in the milk. In a separate bowl, combine the buckwheat flour, flour, eggs, yeast, sugar, salt and half the milk. Whisk smooth. Now add the remaining milk and beat again.

Cover the bowl with plastic wrap and allow to rest for an hour.

Melt butter in a frying pan. When it sizzles, add teaspoonfuls of the batter in circular movements to create the mini pancakes. Turn the poffertjes around as soon as the bottom has set, using two forks.

Serve Pancake Puffs with strawberries, whipped cream and a dusting of powdered sugar.

Tips:

If you happen to have a poffertjes pan (usually a cast iron pan with a dozen or so indentations) please feel free to use it, but I really don’t think a special shopping trip is required.