Mini Dutch pancakes

1. Combine the flour, sugar, and salt in a large bowl. Whisk to combine.
2. Add the a2 Milk® Full Cream and water. Mix with an electric mixer until smooth, scraping down the sides if necessary.
3. Add the eggs and mix until combined and smooth. The batter should be pourable but not too thin.
4. Heat a poffertjes pan over medium heat and lightly grease each dimple with margarine or oil. Alternatively, use a lightly greased non-stick pan.
5. If using a poffertjes pan, fill each dimple with batter until just full. If using a pan, drop 1 tablespoon of batter per pancake to make small rounds.
6. Cook for 2-3 minutes until bubbles appear on the surface and the edges look set.
7. Turn each pancake over and cook for a further 1-2 minutes until golden brown and puffy.
8. Remove from pan and keep warm. Repeat with remaining batter.
9. Serve warm, drizzled with maple syrup, and dusted with icing sugar.

_{A poffertjes pan is a special pan with small, shallow dimples designed for making mini Dutch pancakes. If you don't have one, a regular non-stick frying pan works well for making small rounds.}