Poffertjes

Preparation

1. 1

   Dissolve the yeast in warm milk with a pinch of sugar and let sit for 10 minutes, until it foams.

2. 2

   Mix the buckwheat flour, wheat flour and salt, then whisk in the milk-yeast mixture and the egg until you get a smooth, lump-free batter.

3. 3

   Cover and let rest for 45 minutes at room temperature, until the batter is nicely aerated.

4. 4

   Heat the poffertjes pan (with small indentations) over medium heat and butter each well.

5. 5

   Pour a small ladle of batter into each well, without filling to the top.

6. 6

   Cook for 1 to 2 minutes until bubbles form on the surface, then flip each poffertje with a skewer or fork.

7. 7

   Cook for another minute on the golden side, then unmold.

8. 8

   Serve immediately stacked, with a knob of melted butter and a cloud of icing sugar.