Cheddar & Spring Onion Poffertjes Skewers with Chive Sour Cream Dip

Method

1. Warm the milk in a small pan over low heat for 1 min 30 sec until lukewarm (about 37 °C), then take it off the heat and melt the butter in it.

   Add in this stepWhole milk 200 mlButter, for the batter 15 g

   low heat

2. Whisk the flour, yeast, sugar, salt and pepper in a bowl (1.5 L). Add the egg and the milk mixture and whisk to a smooth batter as thick as pouring cream. Cover and leave somewhere warm for 1 h, until bubbly and risen by about half.

   Add in this stepPlain flour 120 gInstant dried yeast 3 gSugar 5 gSalt 1 pinchBlack pepper 1 pinchEggs 1

3. Meanwhile, stir the sour cream with the chives and garlic powder and chill until serving.

   Add in this stepSour cream 6 tbspChives, finely snipped 2 tbspGarlic powder 1 pinch

4. Finely slice the spring onions, setting aside a little of the green for garnish. Gently fold the cheddar and the rest of the spring onion into the risen batter with a spatula, without knocking out the bubbles.

   Add in this stepMature cheddar, finely grated 60 gSpring onions 1½

5. Heat the poffertjes pan over medium heat for 3 min, then brush each hollow with butter.

   Add in this stepButter, for the pan 10 g

   medium heat

6. Turn the heat down to medium-low heat. Fill each hollow almost to the rim, stirring the batter now and then so the cheese doesn't sink. Cook for 2 min, until the edges are set and lacy cheese crisps form around them, then flip with a skewer and cook for 1 min 30 sec more until golden. Repeat, buttering the pan each time. Batches: ×2.

   medium-low heat

7. Thread 3 or 4 onto small skewers, scatter with the reserved spring onion and serve hot with the dip.

   Add in this stepSpring onions ½