: Dissolve the yeast in 30 ml luke warm milk, and set aside until it bubbles.
: Mix the flour, buckwheat flour, milk and water. It should should be fluid, but not drip through a fork. Add the salt, melted butter and egg. Mix in the activated yeast. Cover and put aside until doubled in size, about 30 minutes.
Put the dough in a plastic squeeze bottle with wide sprout. Heat the poffertjespan at a high setting on the stove. Add a little bit of vegetable oil in each indentation. Quickly fill each with dough. Once the top dries up, turn them so both sides get brown..