Buckwheat pancakes

8 servings

By Food24 March 18 2015
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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:

Langoustine tataki

Langoustine jelly

Blini soise foam

Aromatic oil 

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

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