4 dl of milk
1/3 packet of yeast
3 dl of buckwheat flour
3 dl of regular wheat flour
1/2 bottle of beer (half of 0,33l)
1/2 dl of melted butter
1 teaspoon of salt
Clarified butter for frying.
1. Mix the yeast into hand warm milk. Mix. Add the buckwheat flour. Mix again. Cover with a cloth. Leave to rest over night.
2. Separate the egg yolks from the egg whites. Add the beer, wheat flour, egg yolks and melted butter to the batter. Mix. Season with salt. Whisk the egg whites until stiff and fold them into the mixture carefully.
3. Fry in clarified butter. Pour 10cm (diameter) pancakes out of the mixture. Turn several times and pour butter into the pan while frying.
4. Serve with smoked salmon, sour cream, caviar, chopped onions and mushroom salad.