Poffertjes with cinnamon, butter and icing sugar

Name: poffertjes with cinnamon, butter and icing sugar
Cook time: 50 min
Total time: 110 min
Yield: 8
Ingredients: 100 g unsalted butter or margarine; 500 ml Full Milk; 150 g buckwheat flour; 150 g wheat flour; 7 g dried yeast bag; 5 el pouring syrup; 4 tl cinnamon; tl salt; 50 g powdered sugar

Poffertjes with syrup, cinnamon and powdered sugar.

Ingredients

Kitchen Stuff

1 small pancake pan
1 baking brush

Directions

Melt the butter in a saucepan. Add the milk and heat until lukewarm.
Mix in a bowl the buckwheat flour, the wheat flour, yeast, pour syrup and the cinnamon.
Make a well in the middle and pour the milk with the melted butter into it with a whisk.
Add the salt and stir until a smooth batter. Cover the batter with a clean tea towel and let rise for 1 hour in a warm, draft-free place.
Pour (a part of) the batter into a measuring cup with pouring spout. Heat the small pancake pan over medium heat.
Put in a knob of butter and spread with the brush over the cavities. Pour every cavity full of batter.
Turn the small pancakes with a fork if the underside is golden brown and the batter has almost solidified.
Bake the other side golden brown and let the small pancakes slide out of the pan onto a plate.
Sprinkle the small pancakes with powdered sugar and cinnamon and put a knob of butter on them. Make 7 more portions.