Buckwheat pancakes

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Ingredients (8)

220 g	buckwheat flour
50 g	flour — cake
15 g	salt
15 g	sugar
2	eggs — separated
200 g	fresh yeast
150 ml	water — luke warm
150 ml	milk

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Method:

Mix the flours, salt, sugar together.
Dissolve the fresh yeast in the luke warm water. Add the milk and egg yolks and mix it all together.
Whisk the yeast mixture in to the flour mixture and allow to sit in the fridge for 1 hour.
Whisk the egg whites to stiff peak and fold it through the pancake base.
Fry off all the batter into pancakes.

The other components of this dish include:

Recipe reprinted with permission of Luke Dale Roberts of The Test Kitchen.

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