Old Dutch poffertjes

Ingredients for 1 servings:

• 125 g wheat flour type 405
• 125 g buckwheat flour
• 1 m.-sized egg(s)
• 250 ml milk, lukewarm
• 250 ml water
• 15 g fresh yeast or 7 g dry yeast
• 50 g butter, melted
• some salt (if using unsalted butter)
• Fat for the pan
• some butter for spreading
• Powdered sugar for sprinkling

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

This is the old Dutch recipe for real poffertjes, baked with yeast.

To bake poffertjes, you need a poffertjes pan. Alternatively, you could use a blini pan or an äbleskiver pan. These are all special pans for these types of pastries. Dissolve the yeast in about 3 tablespoons of lukewarm milk. Mix the wheat flour and buckwheat flour. Place the flour, dissolved yeast, lukewarm milk, and water in a bowl and use a hand mixer to create a smooth, runny batter. Beat the egg and add it to the batter along with the melted butter and salt; the batter should still be lukewarm. Cover the bowl with a wet cloth and let it rise for about 30 minutes. Now heat and grease the poffertjes pan. Pour a little batter into each well. When the top looks almost dry, turn everything over. The poffertjes should be golden brown on all sides. Poffertjes are eaten warm, spread with a little butter and sprinkled with powdered sugar.