Poffertjes

Method

Whisk together the flour, baking powder, caster sugar and salt in a large bowl. Make a well in the centre and add the eggs and milk, whisking until a smooth batter forms. Melt the butter and stir into the batter until combined. Heat a poffertjes pan (or small non-stick pan) over medium-high heat and lightly oil the moulds. Spoon batter into each mould until three-quarters full and cook for about 1-2 minutes until the underside is golden, then carefully flip and cook for a further minute until puffy and cooked through. Transfer the warm poffertjes to a plate and dust generously with icing sugar mixed with ground cinnamon. Serve immediately whilst still warm.