Poffertjes

Method

1. Warm the milk in a small pan over low heat for 1 min 30 sec, just until lukewarm (about 37 °C; it should feel barely warm on your wrist). Take it off the heat and add the butter for the batter so it melts. Milk that is too hot kills the yeast.

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

   low heat

2. In a mixing bowl (1.5 L), whisk both flours with the yeast, sugar and salt. Make a well in the centre, crack in the eggs and pour in the milk mixture a little at a time, whisking from the centre outwards, until you have a smooth, lump-free batter as thick as pouring cream.

   Add in this stepPlain flour 60 gBuckwheat flour 60 gInstant dried yeast 3 gSugar 10 gSalt 1 pinchEggs 1

3. Cover the bowl with a plate or cling film and leave it somewhere warm for 1 h, until the batter is full of bubbles and has risen by about half. Don't stir it again; pour it gently into a jug or squeeze bottle.

4. Heat the poffertjes pan over medium heat for 3 min, until a drop of water sizzles away at once, then brush every hollow generously with butter (add a little more before each batch). No poffertjes pan? Use a takoyaki or aebleskiver pan, or drop teaspoons of batter into a non-stick frying pan for flatter mini pancakes.

   Add in this stepButter, for the pan 10 g

   medium heat

5. Fill each hollow almost to the rim (about 1 tablespoon). Cook for 1 min 30 sec, until the edges look dry and the tops are covered in bursting bubbles, then flip each one quickly with a fork or skewer. Cook for 1 min more until golden on both sides. Move them to a warm plate, butter the pan again and repeat with the rest of the batter. Batches: ×2.

6. Serve straight away: pile about 15 on each plate, top with a knob of butter to melt over them and dust generously with powdered sugar through a sieve.

   Add in this stepButter, to serve 20 gPowdered sugar 2 tbsp