How to make it
8 steps. Take it one step at a time.
Whisk together the buckwheat flour, all-purpose flour, yeast, and salt
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, yeast, and salt until well combined.
Slowly pour in the lukewarm milk and the egg, whisking continuously
Slowly pour in the lukewarm milk (about 110°F (43°C)) and the egg, whisking continuously to ensure no lumps form. The batter should be smooth and somewhat thin.
Stir in the 50g of melted butter
Stir in the 50g of melted butter until fully incorporated.
Cover the bowl with a clean damp cloth or plastic wrap and let it rise
Cover the bowl with a clean damp cloth or plastic wrap and let it rise in a warm, draft-free place for 45 to 60 minutes until the batter is bubbly and slightly thickened.
1 hrHeat a poffertjes pan
Heat a poffertjes pan (or heavy skillet) over medium heat. Lightly grease each dimple with a small amount of butter using a pastry brush.
Using a squeeze bottle or a small spoon, fill each dimple about halfway
Using a squeeze bottle or a small spoon, fill each dimple about halfway with batter. Cook until the bottom is golden brown and bubbles appear on the surface.
Carefully flip each poffertje
Carefully flip each poffertje using a skewer or a fork and cook for another 1-2 minutes until the other side is golden and the centers are cooked through.
Serve immediately while hot, topped
Serve immediately while hot, topped with an extra knob of cold butter and a generous dusting of powdered sugar.
A little kitchen wisdom
Using a combination of buckwheat and wheat flour is essential for the authentic Dutch flavor. If you don't have a poffertjes pan, a non-stick skillet works, though the shape will be different.
