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

Mix the dry yeast with some of the luke warm milk en stir until dissolved.

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.

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

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.

Serve the poffertjes with butter and icing sugar