Dutch poffertjes (mini pancakes)

In a large bowl, combine the buckwheat flour and flour. Make a well in the center, then pour in the activated yeast mixture. Gradually add the remaining milk, stirring gently from the center outwards until you have a smooth, lump-free batter.

Stir in the eggs, salt, and vanilla sugar until just combined. Cover the bowl and let the batter rest in a warm spot for about 45 minutes, or until it has noticeably risen and looks airy.

Heat a poffertjes pan over medium heat. Add a small knob of butter to each indentation, letting it melt and coat the surface. Once the butter is shimmering, spoon the batter into each hole, filling it about halfway.

Cook until you see the tops start to dry out and small bubbles appear. Using a small fork or skewer, flip each poffertje to cook the other side until it's golden brown and cooked through.