Dutch Poffertjes with Cold Fermented Dough and Crisp Edges

Method

1. In a large bowl, mix flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and melted butter.
3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
4. Cover the bowl with plastic wrap and refrigerate for 12-16 hours to cold ferment the dough.
5. Heat a non-stick pan over medium heat and add a small amount of butter.
6. Pour a small amount of batter into the pan, about 1/4 cup each.
7. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
8. Serve immediately with a dusting of powdered sugar and additional butter.