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