Dutch poffertjes (mini pancakes)

Ingredients

• Flour — 125 g
• Buckwheat Flour — 125 g
• Eggs — 2 pcs
• Butter — 1 pcs
• Milk — 300 ml
• Yeast — 10 g
• vanilla sugar — 1 tsp
• Butter
• 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