Dutch poffertjes (mini pancakes)

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 125g Flour
• 125g Buck1-to-1 certified gluten-free baking flour
• 2 Eggs
• 1 knob Butter
• 300ml Milk
• 10g Yeast
• 1tsp vanilla sugar
• To serve Butter
• To serve Icing Sugar

Directions

1. Mix the dry yeast with some of the luke warm milk en stir until dissolved.
2. 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.
3. Add the eggs, salt and vanille sugar and stir through. Leave to stand and rise for about 45 minutes.
4. 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.
5. Serve the poffertjes with butter and icing sugar