Dutch poffertjes (mini pancakes)

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.