Poffertjes

1. In a small bowl, combine warm milk, sugar, and active dry yeast. Allow to stand for 5–10 minutes until slightly foamy.
2. In a large mixing bowl, whisk together all-purpose flour, buckwheat flour, and salt.
3. Add the egg, melted butter, vanilla extract, and yeast mixture. Whisk until a smooth, slightly thick pancake batter forms.
4. Cover the bowl with a clean kitchen towel and allow the batter to rest in a warm location for approximately 30 minutes, until slightly bubbly.
5. Heat a traditional poffertjes pan over medium heat and lightly grease each cavity with butter.
6. Transfer the batter to a squeeze bottle or piping bag for easier pouring. Fill each cavity approximately three-quarters full.
7. Cook for 1–2 minutes until small bubbles appear on the surface and the edges begin to set.
8. Using a small fork or wooden skewer, carefully flip each pancake and cook for another 1–2 minutes until golden brown and fluffy.
9. Transfer the cooked poffertjes to a warm serving plate and repeat with the remaining batter.
10. Arrange the warm mini pancakes in a generous pile. Top with softened butter and dust liberally with powdered sugar.
11. Serve immediately while warm, allowing the butter to melt over the pancakes.

Cooking Tip: If you don't have a traditional poffertjes pan, use a lightly buttered non-stick skillet and pipe small circles of batter approximately 1½ inches wide.