1. Buckwheat flour – 1 cup.
2. White bread flour – 3/4 cup.
3. Salt – 1 tspn.
4. Milk – 2 cups.
5. Compressed yeast – 1/2 ounce.
6. Egg (separated) – 2.
7. Butter – for frying.
1. Sift the flours together with the salt into a large mixing bowl.
2. In a small saucepan over low heat, warm the milk until the temperature of a warm bath. Stir in the yeast. Add the egg yolks and whisk until well-blended.
3. Add the egg and milk mixture to the flour mixture and stir gently until well-blended.
4. Cover the batter with plastic wrap and leave at room temperature for at least 2 hours. Place in refrigerator if saving batter for overnight (just get back to room temperature before using).
5. When ready to prepare, beat the egg whites until stiff peaks form. Fold the egg whites into the batter. Let sit at room temperature for one hour.
6. On a griddle or large frying pan over medium high heat, melt enough butter to lightly coat the surface. Dollop the batter in large spoonfuls per pancake. Cook until bubbles appear on the surface and the edges look dry. Flip and cook the other side until lightly browned.
7. These little Russian pancakes are often served with butter, sour cream and caviar or smoked salmon. They’re not sweet like American pancakes, but they’re also good with butter and maple syrup.