Dutch Poffertjes (Mini Pancakes)

Ingredients

• ¼ lb all-purpose flour
• ¼ lb buckwheat flour
• ⅓ oz active dry yeast
• 1¼ cup milk
• 2 eggs
• 1 tsp vanilla sugar
• ¼ tsp salt
• 2 tbsp butter
• 2 tbsp powdered sugar (optional)

Steps

1. Dissolve yeast in a small amount of lukewarm milk.
2. Combine all-purpose flour and buckwheat flour in a bowl. Make a well in the center and add the dissolved yeast and remaining milk.
3. Stir until a smooth batter forms, then incorporate eggs, vanilla sugar, and a pinch of salt. Let the batter rest and rise for 45 minutes.
4. Heat a poffertjes pan over medium heat and grease each well with a small amount of butter.
5. Fill each well halfway with batter. Cook until the tops appear slightly dry, then flip with a small fork.
6. Continue cooking until golden brown and cooked through. Repeat with remaining batter.
7. Serve warm, topped with a knob of butter and a generous dusting of powdered sugar.