Poffertjes (Dutch Mini Pancakes)
-1 ½ C. milk, heated to about 105° F
-2 ¼ tsp instant yeast
-1 ¾ C. all-purpose flour
-2 Tbsp. granulated sugar
-Pinch of salt
-1 large egg
-Butter- melted for pan, softened for serving
-Confectioners' sugar
1. Add yeast to lukewarm milk; stir to combine. Allow to sit for about 10 minutes or until frothy.
2. Whisk together flour, sugar and salt in a large bowl. Add milk/yeast mixture and egg. Beat with electric mixer on high until smooth (or whisk vigorously), about 1 minute. Cover bowl with plastic wrap; let sit until bubbly and doubled in size, about 45 minutes.
3. Heat Poffertjes pan on medium heat until hot, 3 to 4 minutes. Brush cavities with melted butter. Add about 1 Tbsp. of batter to each of the cavities. When small bubbles start to appear and the top starts to look a bit dried out, quickly flip Poffertjes.
4. Allow Poffertjes to cook on other side until nicely browned, about 2 minutes. Remove from pan. Repeat with remaining batter.
5. Serve hot with a pat of butter and sprinkling of confectioners' sugar. Yield, about 60 Poffertjes.
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