Poffertjes

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the all-purpose flour, buckwheat flour, active dry yeast, granulated sugar, and salt. Whisk them together until well mixed.

   Ca. 2 min.

2. 2

   Gradually add the lukewarm milk to the dry ingredients, whisking continuously to form a smooth batter.

   Ca. 3 min.

   Kokkens note: Ensure the milk is lukewarm (around 37°C or 98°F) to activate the yeast without killing it.

3. 3

   Stir in the beaten egg and the melted butter (for batter) until fully incorporated.

   Ca. 2 min.

4. 4

   Cover the bowl with a clean kitchen towel or plastic wrap and let it rest in a warm place for about 1 hour, or until the batter has doubled in size.

   Ca. 1 t.

   Kokkens note: A slightly warm oven (turned off) or a sunny spot on the counter works well for proofing.

5. 5

   Heat a poffertjes pan over medium heat. Lightly brush each well with some of the butter (for cooking).

   Ca. 2 min.

   Kokkens note: If you don't have a poffertjes pan, you can use a regular non-stick pan to make small, thick pancakes.

6. 6

   Pour or pipe the batter into each well, filling it about two-thirds full.

   Ca. 2 min.

   Kokkens note: A squeeze bottle or a small spoon can help with precise pouring.

7. 7

   Cook for 1-2 minutes until small bubbles appear on the surface and the edges look set.

   Ca. 2 min.

8. 8

   Flip the poffertjes using a fork or skewer and cook for another 1-2 minutes until golden brown and cooked through.

   Ca. 2 min.

9. 9

   Transfer the cooked poffertjes to a plate. Repeat with the remaining batter, adding more butter (for cooking) to the pan as needed.

   Ca. 7 min.

   Kokkens note: Keep cooked poffertjes warm under a clean towel while you finish the batch.

10. 10

    Serve immediately, garnished with a generous dusting of powdered sugar and an extra pat of butter on the side if desired.