Overnight Buckwheat Poffertjes with Brown Butter and Flaky Salt

Method

1. The evening before, 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 for the batter in it.

   Add in this stepWhole milk 220 mlButter, for the batter 15 g

   low heat

2. Separate the eggs and keep the whites covered in a clean bowl in the fridge. In a bowl, whisk both flours with the yeast, sugar and salt, then whisk in the yolks, vanilla and the warm milk mixture until smooth. Cover and refrigerate for at least 8 h (overnight). The slow, cold rise gives a deeper, slightly tangy flavour and finer, more even bubbles.

   Add in this stepPlain flour 50 gBuckwheat flour 70 gInstant dried yeast 1.5 gSugar 10 gSalt 1 pinchEggs, separated 1Vanilla extract ½ tsp

3. Next day, take the batter out of the fridge 30 minutes before cooking. Meanwhile, melt the butter for browning in a small light-coloured pan (14 cm) over medium heat and cook for 3 min, swirling, until the foam subsides, the solids at the bottom turn hazelnut brown and it smells nutty. Pour it straight into a bowl so it doesn't burn.

   Add in this stepButter, for browning 35 g

   medium heat

4. Whisk the egg whites to soft peaks that curl over at the tip. Stir a spoonful into the batter to loosen it, then gently fold in the rest with a spatula; a few streaks are fine. Pour into a jug or squeeze bottle.

5. Heat the poffertjes pan over medium heat for 3 min, then brush each hollow with ghee: unlike butter, it won't burn and gives an even golden colour.

   Add in this stepGhee (clarified butter), for the pan 10 g

   medium heat

6. Fill each hollow almost to the rim and cook for 1 min 30 sec, until the edges are dry and the bubbles on top burst, then flip with a skewer and cook for 1 min more. Repeat, brushing with ghee each time. Batches: ×2.

7. Pile onto warm plates, spoon over the brown butter, scatter with a little flaky salt and sift over the powdered sugar. Serve at once.

   Add in this stepFlaky sea salt 1 pinchPowdered sugar 2 tbsp