This is a Dutch classic, poffertjes are mini pancakes baked in a special "poffertjespan". The first recipe on how to make these little fellows was published in 1746.
For us this is not breakfast food, we eat them for lunch or dinner, that's what we also do with pancakes by the way!
125 grams flour
125 grams buckwheat flour*
300 ml lukewarm milk
10 grams yeast
pinch of salt
75 grams melted butter
Mix and sift the flour and buckwheat flour into a mixing bowl. Dissolve the yeast in a some milk.
Make a well in the middle of the flour mixture and pour the milk with the yeast in it. Put the salt at the outside of the flour. Slowly stir the flour into the milk and slowly add the rest of the milk. When well combined add the lightly beaten egg.
Cover the bowl with cling film and let the batter rest at a warm place for 45 minutes.
Heat up the poffertjespan and brush a little of the melted butter in each hole, fill each hole halfway up with batter. When the poffertjes are dry at the edge and the bottom has a nice color turn them over until done. (When I turn them over part of the top is still liquid.)
After they are baked you dust them with confectioners sugar and put a nice piece of butter on top!
* If you can't get buckwheat flour you can use regular flour instead, but you will loose the characteristic flavor.