Poffertjes (100 pcs)
Preparation time: 45 minutes
125 g buckwheat flour
400 ml lactose-free milk
125 g rice flour or tapioca flour
2 eggs (medium)
2 tsp. baking powder (10 g)
2 tbsp. syrup
Pinch of salt
1. Mix all the ingredients (except the oil) together in a big bowl with a mixer until it is a smooth batter.
2. Heat the pan and add the oil, divide the oil with a brush.
3. Scoop the batter with a ladle in the pan. If you have a special poffertjes pan, fill the holes up to halve, otherwise make small pancakes (3 cm). Turn when the edge is set, middle is still runny.
4. Eat them warm with some butter and caster sugar.