Classic Poffertjes

1.In a small bowl, dissolve the yeast and sugar in the warm milk. Let it sit for about 5 minutes until frothy.

2.In a large mixing bowl, whisk together the all-purpose flour, buckwheat flour, and salt.

3.Make a well in the center of the dry ingredients. Pour in the yeast mixture, egg, and melted butter. Whisk until a smooth, thick batter forms.

4.Cover the bowl with a clean kitchen towel and let the batter rise in a warm place for 45-60 minutes, or until doubled in size and bubbly.

5.Preheat a poffertjes pan (or a regular nonstick skillet if unavailable) over medium heat. Lightly grease the cavities with melted butter.

6.Pour the batter into a piping bag or use a spoon to fill each cavity of the pan about 3/4 full.

7.Cook the poffertjes for 1-2 minutes, or until bubbles form on the surface and the bottoms are golden brown. Use a skewer or fork to flip each poffertje, then cook for another 1-2 minutes until puffed and cooked through.

8.Transfer the poffertjes to a serving plate. Immediately top with small cubes of cold butter and a generous dusting of powdered sugar.

9.Serve warm, and enjoy!