Poffertjes

Ingredients9

• buckwheat flour125 g
• all-purpose wheat flour125 g
• whole milk300 ml
• active dry yeast7 g
• egg1
• granulated sugar1 tbsp
• salt1 pinch
• unsalted butter50 g
• powdered sugar2 tbsp

Method

1. Warm half the milk until lukewarm, stir in the yeast and sugar, and let it stand until foamy.
2. Whisk both flours and the salt in a bowl, then beat in the yeast mixture, the remaining milk, and the egg until smooth.
3. Cover the batter and let it rise in a warm place for about 45 minutes, until bubbly.
4. Heat a poffertjes pan over medium heat and brush the molds with melted butter.
5. Fill each mold about two-thirds full with batter and cook until the bottoms are golden and holes form on top.
6. Flip each poffertje and cook the other side until golden and cooked through.
7. Serve hot with the remaining butter and a generous dusting of powdered sugar.