Dutch Poffertjes (Mini Pancakes)

Ingredients

• 125 gplain flour
• 125 gbuckwheat flour
• 10 gdried yeast
• 300 mlmilk, lukewarm
• 2eggs
• 1 tspvanilla sugar
• salt
• butter, a knob; for cooking in the pan
• butter, to serve
• icing sugar, to serve

Method

1. 1

   Mix the dried yeast with a little of the lukewarm milk and stir until dissolved.

2. 2

   Combine the buckwheat flour and plain flour in a bowl and make a well in the centre. Pour in the yeast mixture and remaining milk. Stir until you have a smooth batter.

3. 3

   Add the eggs, salt and vanilla sugar and stir through. Leave to rest and rise for about 45 minutes.

4. 4

   Heat the poffertjespan over medium heat and add a small knob of butter into each hollow. Fill each hole halfway with batter.

5. 5

   Cook until the tops begin to look dry, then flip each poffertje using a small fork or skewer. Cook the other side until golden brown.

6. 6

   Serve warm with a knob of butter and a generous dusting of icing sugar.