Poffertjes

Ingredients

• 125 g buckwheat flour
• 125 g wheat flour type 1050
• 5 g dry yeast
• 2 tbsp Raw cane sugar
• 0.25 tsp vanilla powder
• 1 pinch salt
• 1 egg
• 350 ml lukewarm milk (3.5% fat)
• 2 tbsp butter
• 1 tbsp powdered sugar from cane sugar (for dusting)

Instructions

1. 1.

   Combine both flours with yeast, raw cane sugar, vanilla powder, salt and egg in a bowl. Stir in the lukewarm milk until a smooth liquid batter forms. Cover with a kitchen towel and let rise at room temperature for about 1 hour.

2. 2.

   Heat a large pan and bake the poffertjes in batches. For each batch, melt some butter in the pan, drop spoonfuls of batter into the hot pan, and cook each side for about 1 minute on high heat until golden brown. Use up the remaining batter similarly.