Ingredients :-

• 250-300 ml (8-10 fl oz) skimmed milk
• 15 g (1/2 oz) fresh yeast or 15 g (1/2 oz) fast-action dried yeast
• 4 tablespoons water
• 50 g (2 oz) plain flour
• 100 g (3  1/2 oz) buckwheat flour
• 1/2 teaspoon salt
• 50 g (2 oz) butter
• 2 eggs, separated
• 2 tablespoons soured cream

To Serve :-

• 125 g (4 oz) smoked salmon
• 175 g (6 oz) half-fat creme fraiche

To Garnish :-

• salmon eggs
• dill sprigs

Serving Information:-

• Serve for 8 pax
• Preparation time: about 10 minutes.
• Cooking time: about 20minutes.

Dietary Information ( each pancake ) :-

• kcal 188
• kJ 784
• protein 9 g
• fat 9 g
• CHO 19 g

How to make this pancake ?

1. Pour 175 ml (6 fl oz) of the milk  into a pan.
2. Heat until the milk rises, then remove the pan from the heat and allow the milk to cool.
3. If your are using fresh yeast, mix with the water ; If using dried yeast, sprinkle it over the water. Leave for 5 minutes until frothy.
4. Sift the flours and salt into a bowl.
5. Mix thoroughly, then make a well in the center.
6. Add the yeast mixture and the scalded milk, and gradually incorporate the flour.
7. Beat for 2 minutes until smooth.
8. Cover with a damp tea towel and put in a warm place for 2-3 hours to rise.
9. Melt half the butter in a pan and allow to cool a little while.
10. Add a further 50 ml (2 fl oz) of the milk to the risen batter, stirring it in thoroughly.
11. Stir in the egg yolks, soured cream and melted butter until the mixture has the consistency of double cream. (*If it is too thick to pour, add more milk. )
    
12. Whisk the egg whites until stiff peaks form.
13. Fold into the batter, a little at a time, until thoroughly mixed.
14. Heat half the remaining butter in a frying pan.
15. Pour enough batter into the pan to make a small pancake about 10 cm (4 inches) wide.
16. Cook for 1-2 minutes, turning it when it’s browned. (*Keep warm while making the remaining pancakes.)
17. Add more butter to the pan as necessary until all the batter is used.
18. Serve hot with smoked salmon and crème fraiche, garnished with salmon eggs and dill sprigs.