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- Warm the milk to lukewarm, about 90 to 100 degrees. Add the dry yeast and allow it to dissolve for a few minutes while you gather the rest of the ingredients.
- In a large bowl, add flour, sugar, and salt. Stir to mix.
- Pour the yeast and milk into the flour mixture and add in the egg.
- Stir until just barely combined, but do not overwork the dough.
- Allow the dough to rise at room temperature for at least 30 minutes, but preferably an hour.
- Prepare a poffertjes pan or aebleskiver pan by greasing the divots with ample butter and heating it to very hot (but not smoking). Fill each divot about halfway with batter and cook for 1-2 minutes before flipping with a skewer as described above.
- Allow the poffertjes to cook for another 1-2 minutes on the second side before removing them to a serving plate.
- Serve with butter and powdered sugar, or maple syrup.
