Step 1

Mix the all-purpose wheat and buckwheat flours and sift them over the bowl of a stand mixer.

Step 2

Dig a well in the center of the flour and pour in the melted butter.

Step 3

Sprinkle the yeast evenly over the dough.

Step 4

Add the egg.

Step 5

Pour in most of the milk and mix the batter until obtaining a fairly thick batter.

Step 6

Add milk if necessary.

Step 7

Add sugar and salt and mix again.

Step 8

Place a warm damp towel on the pan and let stand at room temperature, away from drafts, for 1 hour.

Step 9

Pour the batter into a squeeze bottle.

Step 10

Place the poffertjes pan on low heat, add a knob of butter in the center of the pan and spread, using a kitchen brush or paper towel. Spread the melted butter in all the holes of the pan.

Step 11

Fill each dimple with the batter, three-quarters full.

Step 12

Using 2 skewers (or a skewer and a fork), turn the poffertjes over while the batter is still a little wet on top.

Step 13

Cook them on both sides until golden brown.

Step 14

Serve with a little butter and sprinkle the poffertjes with powdered sugar or sugar.