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In a bowl mix white and buckwheat flour
Add refreshed active starter and milk
Mix to a smooth batter
Cover and leave in a warm spot until fine bubbles start to appear
Add salt and eggs, mixing lightly through the batter
Leave a further one to two hours or overnight in the fridge
Heat the poffertjes pan well on medium heat
Pour the batter into a squeeze bottle or a jug
Grease the pan with a little butter then pour the pancake batter into each indentation to the rim
Bake the poffertjes for a few minutes until bubbles appear on the top
Using a toothpick, bamboo skewer or a fork, flip the pancakes on the other side and bake a further minute or two
Repeat with the remaining batter
Serve warm dusted with icing sugar and melted butter, maple syrup, fruit or toppings of your choice.