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These tiny fluffy pancakes are made with yeast and buckwheat flour, have a light, spongy texture and are served with icing/powdered sugar, butter and sometimes stroop syrup. During the cold season and at the top Dutch festivals and fairs, you can buy them from food stalls and eat them with a little fork in the street. They're usually cooked in special poffertjes pans, which have lots of shallow indentations in them – but if you're making them at home you can drop small spoonfuls of the batter onto a drying pan or skillet and carefully turn them over to cook the other side.

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