For the blueberry compôte (alternatively, just serve with fresh blueberries)
1lbblueberriesfresh is ideal, but frozen is okay
4tbspsugar
1lemon
½tspsalt
For the poffertjes batter
1cupwhite flour
1 cupbuckwheat flour
1tbspwhite sugar
1tbspdry yeast; see notes
½tspsalt
1egg
1.5cupsmilk
1.5tbspmelted butter
Instructions
For the blueberry compôte
Place all of the ingredients in the saucepan. Cook over medium heat (lightly bubbling) for up to 10 minutes. Reduce the heat a bit if the berries begin to foam, so they don't boil over.
OPTIONAL: remove the berries from the mixture using a slotted spoon at the 5-6 minute mark. Cook until the liquid has reduced by about half, then add the berries back in and mix well.
For the poffertjes
Mix the white flour, buckwheat flour, sugar, yeast and salt in a large mixing bowl.
1 cup white flour, 1 cup buckwheat flour, 1 tbsp white sugar, 1 tbsp dry yeast;, 1/2 tsp salt
Slowly mix in the milk, stirring continuously.
1.5 cups milk
Add the egg and melted butter. Stir until you get a thick, well-mixed batter without lumps.
1 egg, 1.5 tbsp melted butter
Cover the bowl and leave the batter to rest for 45 minutes in a warm location, so the yeast can do its work.
Once time is up, preheat your poffertjes pan on medium-high heat. Use the brush to grease it with some butter or your preferred type of oil.
Give the batter a last stir and pour it into the squeeze bottle.
Squeeze batter in each of the holes in the poffertjes pan, filling them to no more than 3/4th of their capacity.
Once bubbles have formed and the sides of the poffertjes have slightly solidified, the moment of truth has come: use the fork to quickly turn them. It can take some practice!
The poffertjes are done when they're golden brown on both sides. Douse in blueberry compôte and serve!
Notes
1. This recipe makes 20 poffertjes, which is considered to be about 2 servings.2. You'll find poffertjes recipes without sugar, but since it acts as food for the yeast, I like to add at least a little.3. If you don't have a squeezing bottle or piping bags on hand, you can go for the good old trick of scooping the batter into a freezer baggie and cutting a tiny bit off the corner for easy dosing.4. You can use baking powder for poffertjes, which eliminates the 45-minute waiting time. However, the result will be missing a bit of that typical poffertjes flavor.5. You'll likely have some blueberry compôte left over. You can halve the recipe if you don't want extra.6. For an extra thick blueberry compôte, you can always mix 1/2 tbsp cornstarch with 1 tbsp water, then add the slurry into the mixture and cook for an extra minute or so.