Poffertjes (Dutch for mini pancakes) are little flying-saucer-shaped snacks very popular in the Netherlands and gaining popularity elsewhere, such as Germany. They're made using a special Poffertjes pan and commonly sold from stands at events like Christmas markets, carnivals, on the street for passing shoppers or for a tasty breakfast at home. Served in a paper bag, on a skewer or simply on a plate, they are served with something sweet like an apple sauce, icing sugar perhaps with cinnamon, jam or maple syrup. Such an easy and versatile snack, they've best eaten as soon as cooked.

We've used 50% buckwheat which is traditional and gives the otherwise simple pancakes a more complex flavour and bite.

Poffertjes are usually sold around 12-15 at a time. Our Victoria Cast-iron Poffertjes pan has 15 dimples to make 15 poffertjes, or one batch.

Makes about 90 individual poffertjes (about 6 batches)

Method (assuming they are for your breakfast)

The evening before your poffertjes breakfast, make the batter:

1. In a mixer (or by hand if you are keen), sift the buckwheat and Type 0 flour together in a mixing bowl.
2. Stir in the dried yeast, vanilla powder, pinch of salt and sugar.
3. Gently whisk the eggs with the milk and melted butter or oil.
4. Gently whisk the wet ingredients into the dry.
5. Cover the bowl, put into the fridge and leave overnight for the yeast to slowly get going.

The morning of the breakfast:

1. Remove the batter from the fridge - it should have some bubbles by now.
2. Heat your poffertjes pan on your hob on a medium heat.
3. Brush the dimples with a little vegetable oil (not olive oil).
4. When the poffertjes pan is warmed up, pour batter into each dimple, about 5mm below the top. You can use a table spoon for this or if you have one, a squeezy bottle for less mess.
5. After a couple of minutes the poffertjes will start to bubble and you should be able to see that around the edges they've started to set. At this point they need to be turned. Do this with a skewer or a cocktail stick.
6. Cook for another couple of minutes so they are lightly browned on both sides.
7. Remove from the pan and serve immediately with your choice of apple sauce, snow sugar and cinnamon, just snow sugar (doesn't melt in the heat), jam, jam and cream, chocolate sauce, maple syrup....