Poffertjes 🥞

Método

1. 1

   Warm the milk to body temperature and stir in the yeast with a pinch of sugar; leave 10 minutes until foamy.

2. 2

   Whisk buckwheat and plain flour with salt and sugar, pour in the yeast milk and eggs, and beat until a bubbly, drop-scone-thick batter; rest 30 minutes, covered, until puffed and jiggly.

3. 3

   Set a dimpled poffertjes or mini-pancake pan over medium heat and brush every well with melted butter.

4. 4

   Fill each dimple almost to the brim — straight from a jug beats a spoon — and cook until the tops set and the edges turn matte, 2-3 minutes.

5. 5

   Flip with a skewer, buttering bare spots as you go, and fry a further 2 minutes until each is round, springy and golden on both faces.

6. 6

   Stack high on a warm plate, drop a generous pat of butter on top and shake over icing sugar through a sieve; eat before the butter finishes melting.