- 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
- For the sauce:
- 3 1/2 tbsp butter (50 g)
- 4 tbsp brown sugar (50 g)
- 2/3 cup chopped (deseeded) dates (100 g)
- To garnish:
- Mint, sliced into thin strips
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 (or if you have a 'poffertjes' pan, simply fill the indentations). Turn the poffertjes around as soon as the bottom has set, using two forks. The poffertjes are done when both sides are set, and golden brown.
For the sauce:
Melt the butter in a small saucepan and bring to the boil along with the sugar and 3.4 oz (100 ml) of water. Turn the heat down, add the finely chopped dates and allow to simmer for 10 minutes. At the last minute, finely slice the mint leaves. Divide the poffertjes over four bowls, pour some of the date sauce over and garnish with the strips of mint leaf.
If you happen to have a poffertjes pan (usually a cast iron pan with a dozen or so indentations) please do use it, but I really don't think a special shopping trip is required. I have managed to make perfectly good poffertjes without the special pan on many an occasion.
Leftover sauce is also very nice over ice cream.