Preparation
Step: 1/7

For the batter, separate the eggs.

Step: 2/7

Mix the flour and buckwheat flour in a bowl. Mix in the yeast and sugar.

Step: 3/7

Stir the milk, melted butter and egg yolks into the flour until smooth.

Step: 4/7

Cover and leave to stand in a warm place for 30 minutes.

Step: 5/7

Whisk the egg whites until stiff. Add the salt. Fold the beaten egg whites into the batter.

Step: 6/7

Melt some butter in a pan. Add 2-3 separate tbsp of batter and fry for 2 minutes until golden underneath.

Step: 7/7

Turn the pancakes and fry on the other side until golden brown. Fry the remaining batter in the same way in hot butter. Keep the finished pancakes warm in a low oven. Serve the pancakes with a little crème fraîche and caviar.