Poffertjes (mini pancakes) batter

1. Mix the flour and the salt and sieve into a big mixing bowl.
2. Heat the milk until it is lukewarm and, using a whisk, dissolve the yeast into the milk.
3. Make a well in the flour mixture and pour the milk into this.
4. Working from the centre, gradually mix the flour and milk into a batter.
5. Beat the eggs and mix into the batter with a whisk until you have a smooth consistency.
6. Stir in the sugar. Cover with plastic foil.
7. Set the batter aside to rise for an hour. The batter will be ready when it has doubled in volume.
8. Heat up a special poffertjes pan (a frying pan with semi-spherical indentations) and put a little oil or butter into each indentation.
9. Fill the indentations with the batter up to three-quarters and fry on high heat.
10. Flip the poffertjes over with a fork and fry the other side until golden brown. Ensure that the poffertjes are not too far done.

Serving suggestions:

• Serve with butter and icing sugar.