Step 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.

Step 3

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

Step 4

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

Step 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.

Step 6

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