Heat the dairy free milk in the microwave until warm but not too hot, approx 1 ½ minutes. Add your instant yeast and whisk to combine.

In a large mixing bowl, add the plain flour and sugar and mix to combine. By now your milk should be frothy. Add the milk mixture to the dry ingredients, followed by the egg.

Gently whisk the batter together, incorporating the wet ingredients with the dry until a smooth batter forms. Cover the bowl with plastic wrap or a tea towel and place in a warm location for 45 minutes.

Once the batter has risen and is bubbly on top, you’re ready to cook the poffertjes. Heat your pan over medium heat and lightly grease the indentations of the pan with cooking oil spray.

Spoon the batter into the indentations, filling each about halfway. Cook until the edges start to set and the bottoms turn golden brown. Carefully flip each Poffertje with a skewer or fork, and cook the other side until golden brown and cooked through.

Remove from the pan, again using the skewer or fork and set aside. Repeat with the remaining batter until it has all been used.

Serve immediately while still warm, topped with icing sugar and maple syrup.