Heat the milk and yeast in a saucepan.
Add the butter, eggs, buckwheat flour, cornflour and salt and mix together.
Cover and leave to rise for 1 hour until doubled in volume.
Stir well once more.
Heat the waffle iron. Bake waffles until lightly browned and crisp.
For the vegetable topping, heat the oil in a frying pan, add the chopped onion and fry.
Add the finely chopped courgettes and diced peppers and sauté in a covered pan. Season with salt and pepper.
First spread the goat’s cream cheese, then the vegetables evenly over the waffles. Garnish with sprouts and chives.