Method :
- Put 75 g buckwheat flour into warm bowl.
- Heat 150 milk until lukewarm and stir in the yeast.
- Add to the flour, cover and leave to rise in a warm place for 1 hour.
- Separate the eggs.
- Cream the yolks with the butter and salt.
- Add the yeast mixture and remaining flour and beat well until smooth.
- Cover and leave to stand in a warm place for 30 minutes.
- Whisk egg whites to stiff peaks and fold into the batter.
- Heat a griddle or thick frying pan and grease very lightly.
- Pour on batter to make pancakes about 3" diameter.
- Cook until the surface is lightly set and covered with bubbles.
- Turn and cook until golden on both sides.
- Serve with caviar and soured cream, or yoghurt, or any smoked or salted fish.
These Russian pancakes are traditionally made with buckwheat flour, although a drier version may be made with half buckwheat and half wheat flour.
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