Poffertjes

Shopping list

• 300 ml whole milk — lukewarm

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• 7 g fast-action dried yeast — one sachet

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• 1 tbsp caster sugar

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• 125 g plain flour

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• 125 g buckwheat flour

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• 0.5 tsp salt

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• 1 piece egg — lightly beaten

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• 50 g unsalted butter — melted, plus extra for cooking

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• 3 tbsp icing sugar — for dusting

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Step by step

1. 1

   In a large mixing bowl, combine the lukewarm milk, yeast, and caster sugar. Stir gently and leave for 5 minutes until the mixture becomes frothy.

2. 2

   Sift in the plain flour, buckwheat flour, and salt. Add the beaten egg and melted butter. Whisk until you have a smooth, lump-free batter.

3. 3

   Cover the bowl with cling film and leave in a warm place for 45 minutes to 1 hour, until the batter has risen and is bubbly.

4. 4

   Heat a poffertjes pan (a special dimpled cast-iron pan) over medium heat. Brush each dimple generously with melted butter.

5. 5

   Pour or spoon the batter into each dimple, filling about three-quarters full. Cook for 1– 2 minutes until bubbles form on the surface and the base is golden brown.

6. 6

   Using two wooden skewers or a fork, flip each poffertje and cook for another 1– 2 minutes on the other side until puffed and golden.

7. 7

   Remove from the pan and keep warm while you cook the remaining batter, adding more butter to the pan as needed.

8. 8

   Serve the poffertjes piled on a plate, dusted generously with icing sugar and topped with a knob of butter that melts over them.