1 teaspoon dry yeast
1/4 cup warm water
1 cup whole milk
3 tablespoons melted butter
1/4 cup all-purpose flour
1 1/2 cups buckwheat flour
1/4 teaspoon salt
1/4 cup buttermilk
2 egg whites, whipped to stiff peaks
Creme fraiche, for serving
1/8 cup caviar or fish roe, plus more if desired
In a large bowl mix the yeast and warm water and allow to sit for 5 minutes. Whisk in the whole milk and melted butter. Add the all-purpose flour, buckwheat flour, and salt, and mix well. Cover and let the mixture to rise in a warm place until doubled in size, about 2 hours.
When the dough has risen and doubled in size add the buttermilk and fold in the whipped egg whites until well mixed.
Heat a large skillet over medium heat and coat with the cooking spray before beginning to make the pancakes. Add tablespoons of batter to the skillet, forming 1-inch diameter pancakes (or larger, if you like) and cook until golden brown on 1 side then flip them over and do the same on the other side. Remove from pan allow to cool on a platter. Repeat with remaining batter. Top with creme fraiche and caviar and serve.
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