|220 g||buckwheat flour|
|50 g||flour — cake|
|2||eggs — separated|
|200 g||fresh yeast|
|150 ml||water — luke warm|
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: