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125 grams (4 1/2 oz) flour
125 grams buckwheat flour
300 mls (1/2 pint) lukewarm milk
1 egg
10 grams (2 teaspoons) dried yeast
2 tablespoons corn or golden syrup (optional)
pinch salt
75 grams (2 1/2 oz) melted butter
icing (powdered) sugar

Dissolve the yeast in a small portion of the milk. Sieve all the
flour with the salt, make a hole in the middle and pour in the
yeast mixture. Stir from the centre, slowly adding the remaining
milk and later, the beaten egg and syrup. Leave mix to rise for
about three quarters of an hour in a warm place. Heat the pan on
high, butter each cup and pour in a small amount of the mix, filling
it about half way.

Cook till the poffertjes are golden and dry on the bottom. Turn
them (with a small fork or toothpick) and cook the other side. A
poffertjes pan usually makes about a dozen, enough for one person.

Sprinkle generously with icing sugar and put a small lump of butter
on top of the poffertjes. Serve hot.

You will need a poffertjes pan. This was originally an enameled
cast iron (one handle) fry pan with about a dozen small depressions
covering the whole bottom of the pan.

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3 of 7 people found the following review helpful:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)
substitute for poffertjes pan, March 10, 2006 - 04:40 AM
Reviewer: Anonymous from Waukegan, Il USA
would a cast iron corn bread mold pan work in place of the poffertjes pan?

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4 of 12 people found the following review helpful:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)
Corn pan, November 15, 2006 - 10:51 AM
Reviewer: Mark Rogers from Stroud, UK
The Poffertjes pan has little dips about 1 inch diameter accross, so if that sounds like a corn pan, yes!

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30 of 37 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Traditional, May 24, 2004 - 04:57 PM
Reviewer: Peter Vogelezang from USA
this is an AMAZING recipe. My dad is originally from holland, and so i was pretty much rasied on the ones originally from holland. this is JUST as good as the traditional

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