powered by Holland at Home
Watch the kids come running!
Sift both the buckwheat and the self raising flour together into a bowl and add the sugar and salt. Make a hole in the centre of the flour and pour in a portion of the milk. Stir with a wooden spoon from the middle of the bowl, to create a lump-free batter. Add the remaining milk and egg and stir until completely smooth. Next, cover the batter with a damp tea towel and leave to rise in a warm place for about an hour. After the batter has risen, take care not stir again. Heat a traditional poffertjespan (if you do not have one, use a large frying pan and spoon in a tablespoon of batter per poffertje, leaving at least 2 inches between each one) and grease the dimples with butter. Fill the dimples ¾ full with batter and cook on a high heat until golden brown. Turn the poffertjes gently with a fork and cook the other side, again until golden brown. Place the warm poffertjes on a plate, sprinkle liberally with powdered sugar and serve with a knob of butter.