Beat the eggs and whisk with the milk in a large bowl. Also stir in the dumpling mixture until a uniform dough is formed.
Heat 1 teaspoon of oil in a small pan and pour in 1 large ladle of batter. Using the back of the ladle, use circular motions to spread the batter evenly over the bottom of the pan. Bake the pancakes on each side until golden brown.
Do the same with the rest of the batter until it is all used up.
Arrange the finished buffers on plates and dust with powdered sugar.
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