Buckwheat Flour Pancakes

Delicate, with a subtle nutty note of buckwheat — these pancakes made from an old-fashioned yeast recipe turn out light and aromatic. Perfect with sour cream, caviar, or simply with butter.

Ingredients

• 0.5 cup Buckwheat flour
• 0.67 cup Wheat flour
• 0.5 tsp Salt
• 1 tsp Dry yeast
• 1 cup Milk
• 2 tbsp Butter
• 1 pcs Egg

Instructions

1. In a large bowl, whisk together buckwheat flour, wheat flour, salt, and dry yeast.
2. Make a well in the center and pour in warm milk, whisking vigorously until the batter is smooth and homogeneous with no lumps.
3. Cover the bowl with a towel or plastic wrap and let the batter rise in a warm place for about 1 hour — it should double in volume.
4. Fold the melted butter and egg yolk into the risen batter until combined.
5. In a separate clean bowl, whip the egg white until stiff peaks form, being careful not to over-whip. Gently fold the white into the batter using upward folding motions from the bottom to preserve the airiness. Cover and let rest for 20 minutes.
6. Melt a piece of butter in a large non-stick skillet over medium heat. Drop the batter in small spoonfuls — pancakes should be coin-sized or slightly larger, do not overcrowd the pan. Fry for about 1 minute until bubbles appear on the surface.
7. Flip the pancakes and fry for another 30 seconds until golden brown on the bottom. Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm. Add butter to the skillet as needed and fry the remaining batter.