Separate eggs. Refrigerate the egg whites. Warm milk in a small pot lukewarm (please do not boil!). Then take it off the stove and stir in the dry yeast.
Mix flour, sugar, 1 pinch of salt and egg yolk with the whisks of the mixer for about 1 minute. Add yeast milk bit by bit and stir until there are no more lumps of flour. Cover the dough and let it rest in a warm place for about 30 minutes.
Beat egg whites until stiff. Fold the beaten egg whites into the dough in portions with a dough scraper. Brush the hollows of a Poffertjes pan with oil. Place 1 tbsp. of dough in each pan and bake at low to medium heat for 2-3 minutes until golden brown, turning once.
Bake a total of 50-60 poffertjes, greasing troughs from time to time. Dust the finished poffertjes with icing sugar.
Alternative: Prepare poffertjes in a normal pan. For this, heat up the clarified butter in portions. Carefully place 1 tbsp. of dough (approx. 5 cm Ø) in the pan and bake the poffertjes over a low to medium heat for 2-3 minutes, turning them over until golden brown.
Portioning is even easier with a squeeze bottle, which is available in specialist shops for baking or cooking accessories. Alternatively, use a well-cleaned empty ketchup or mustard bottle.
Fill in the dough and then put it into the pan.