Poffertjes

Ingredients

Quantities for 4 servings.

• 125 g Buckwheat flour
• 125 g Plain flour
• 400 ml Warm milk
• 7 g Dried yeast
• 1 piece Egg
• 1 tbsp Sugar
• 80 g Butter
• to taste Icing sugar
• 1 pinch Salt

Method

1. Dissolve the yeast and sugar in half the warm milk and let it foam for ten minutes.
2. Mix both flours with the salt, pour in the yeast liquid, the egg and the rest of the milk, and whisk smooth.
3. Cover and leave it an hour in the warm. The batter turns bubbly and roughly doubles.
4. Heat a poffertjes pan or an ordinary one, butter it and spoon batter into the hollows without stirring what is left in the bowl.
5. After a minute, when the edges set, turn them with a fork and give them forty seconds more.
6. Serve them hot with a knob of butter on top and a generous dusting of icing sugar.