Summary

Ingredients

• 125 g wheat flour type 405
• 125 g buckwheat flour
• 1 egg (s)
• 250 ml milk, lukewarm
• 250 ml water
• 15 g fresh yeast or 7 dry yeast
• 50 g butter, melted
• some salt (if unsalted butter is used)
• some butter for brushing
• Icing sugar for sprinkling

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Instructions

1. A “Poffertjes pan” is required to bake poffertjes. Alternatively, you could use a blini pan or an ableskiver pan. These are all special pans for the corresponding baked goods.
2. Dissolve the yeast in approx. 3 tablespoons of lukewarm milk. Mix the wheat flour and buckwheat flour.
3. Put the flour, dissolved yeast, lukewarm milk and water in a bowl and use the hand mixer to create a smooth, liquid dough. Beat the egg and add to the dough together with the melted butter and salt - the dough must still be lukewarm.
4. Cover the bowl with a wet cloth and let rise for about 30 minutes.
5. Now heat the Poffertjes pan and grease it. Pour a little of the batter into each well. When the top looks almost dry, turn everything over.
6. The poffertjes must be baked golden brown on each side.
7. Poffertjes are eaten warm, brushed with a little butter and sprinkled with powdered sugar.