Dutch poffertjes (mini pancakes)

Ingredients

• 1 125g — Flour
• 1 125g — Buckwheat Flour
• 2 pcs — Eggs
• 1 knob — Butter
• 1 300ml — Milk
• 1 10g — Yeast
• 1 1tsp — vanilla sugar
• 1 To serve — Butter
• 1 To serve — Icing Sugar

Steps

1. Mix the dry yeast with some of the luke warm milk en stir until dissolved.
2. Place buckwheat and the flour together in a bowl and make a small circle in the middle. Add the yeast mixture into it. Add the milk and stir until you have a smooth batter.
3. Add the eggs, salt and vanille sugar and stir through. Leave to stand and rise for about 45 minutes.
4. Heat the poffertjespan and add a bit of butter into each hole. Fill halfway with batter and first bake one side until you can see the top dry out a little. Turn the poffertjes around with a small fork and bake the other side until cooked and golden brown.
5. Serve the poffertjes with butter and icing sugar

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