👨‍🍳 Instruktioner

1. 1

   In a large bowl, combine the all-purpose flour, buckwheat flour, sugar, and salt.

   💡 Proffstips: Ensure all dry ingredients are well mixed.
2. 2

   In a separate small bowl, dissolve the yeast in about 50ml of the warm milk. Let it sit for 5-10 minutes until foamy.

   ⏱️ 10 minutes

   💡 Proffstips: Ensure milk is lukewarm, not hot, to activate yeast.
3. 3

   Add the foamy yeast mixture, the remaining warm milk, eggs, and melted butter to the dry ingredients.

   💡 Proffstips: Gradually add milk while whisking to avoid lumps.
4. 4

   Whisk everything together until you have a smooth, lump-free batter. It should have the consistency of thin pancake batter.

   💡 Proffstips: A hand mixer or whisk works well.
5. 5

   Cover the bowl with a clean kitchen towel and let the batter rise in a warm place for about 1 hour, or until doubled in size.

   ⏱️ 1 hour

   💡 Proffstips: A slightly warm oven (turned off) is a good place for rising.
6. 6

   Heat a poffertjes pan over medium heat. Lightly grease each dimple with butter.

   💡 Proffstips: Use a poffertjes pan or a mini-muffin tin if a poffertjes pan is unavailable.
7. 7

   Pour about 1-2 tablespoons of batter into each dimple, filling them about two-thirds full.

   💡 Proffstips: Don't overfill, as they will puff up.
8. 8

   Cook for 1-2 minutes until bubbles appear on the surface, then flip using a skewer or small fork and cook the other side for about 1 minute until golden brown.

   ⏱️ 3 minutes

   💡 Proffstips: Flipping can be tricky; a quick flick of the wrist helps.
9. 9

   Remove the poffertjes from the pan and place them on a plate. Repeat with the remaining batter, re-buttering the pan as needed.

   💡 Proffstips: Keep cooked poffertjes warm in a low oven while you finish the batch.
10. 10

    Serve immediately, dusted generously with powdered sugar and a knob of butter.

    💡 Proffstips: A drizzle of stroop (Dutch syrup) is also a popular topping.