Poffertjes

• 125g flour
• 10g baker's yeast
• 125g buckwheat flour
• 4g salt
• 280ml lukewarm milk
• 1 egg
• 2 tablespoons molasses (optional)

Mix the flour and yeast with a little lukewarm milk. Sieve the buckwheat flour and salt into a mixing bowl and make a well in the centre. Add the yeast mixture, lukewarm milk, beaten egg and molasses (optional).

Mix until you obtain a smooth batter. Cover the mixing bowl, and set aside in a warm place for approximately 3/4 hour.

Pre-heat the appliance. Pour one teaspoon of the mix into each mould. Leave to cook for 3 minutes. Serve with a knob of butter, icing sugar and a few drops of Cointreau.