• 120g buckwheat flour
  • 15g Active dried yeast (dissolved in warm water)
  • 150ml warm milk
  • 120g plain flour
  • 150ml milk
  • 2 eggs, yolks & whites separated
  • l tsp sugar
  • 20g melted butter
  • pinch of salt


  • STEP 1
    Sift the buckwheat flour into bowl, add the dissolved yeast and warm milk, whisk to a batter. Leave for fifteen minutes.
  • STEP 2
    Mix the plain flour with the other milk and add the egg yolks, sugar, melted butter and salt.
  • STEP 3
    Whisk the two blends together, cover with cling film and leave for an hour.
  • STEP 4
    Whisk the egg whites to soft peaks and gently fold in to the mixture taking care to retain the air.
  • STEP 5
    Lightly oil and heat a heavy cast-iron frying pan or griddle, when smoke starts to rise off of the pan or griddle add the batter in dessert spoon sized dollops, shape the batter into approximate circles. Turn them over when bubbles appear on top and cook the other side. tip: Hold the bowl with the mixture over the pan when spooning the batter or you will end up with sticky trails everywhere.
  • STEP 6
    Serve with sour cream and a selection of treats .... smoked salmon, marinated mushrooms, roasted peppers and if you dare to be extravagant ..... caviar.
  • STEP 7
    Caviar ranges from the economical such as lumpfish (strong fishy flavour), salmon (not so fishy) — both available in some supermarkets — to the expensive Sevruga, Oscietra and Beluga.

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