Approx. 40 pcs.
125 g flour
125 g buckwheat flour
1 egg
250 ml milk
Approx. 250 ml water
15 g fresh yeast (or 1 sachet of dry yeast)
50 g molten, salted butter

Dissolve the yeast in 3 tablespoons of lukewarm milk. Add flour, buckwheat flour, milk and water to form a smooth batter (the batter should not run easily from the spoon, but may not be too thick; adjust the quantity of water as required). Stir the salt, butter and beaten egg through the batter. The batter should be lukewarm. Cover with a moist tea towel and allow it to rise for 30 minutes in a warm place.

Heat the puff dumpling pan and brush a little butter in the holes. Fill all the holes ¾ with the batter. Turn the poffertjes when they are dry on the top and golden on the bottom. Wait till both sides are golden. Place the poffertjes on a plate, add a touch of butter and sprinkle generously with powdered sugar.