Poffertjes

A lot better than the poffertjes we made last year. The main differences are that this recipe features yeast, more buckwheat, and less normal flour.

I had some problems with baking them, as in the poffertjes pan they seemed to burn in no time in the centre places, and not at all at the edge, but I guess that's more a problem of my pan/stove. I also tried making them in a normal pan, and that didn't really work well. They didn't get burnt, but they didn't rise as nicely, nor did they really get crunchy on the outside, which made them a little boring.