to appetizers


1 packet dry yeast
1/2 cup warm water
1/2 cup milk
1 tablespoon sugar
3/4 cup buckwheat flour
1/2 cup flour
2 TBS sour cream
1-1/2 TBS melted butter
2 egg whites
1/2 tsp. salt

Sift the flours with the salt and set aside. Combine the yeast with water and sugar and allow to proof in a warm place until foamy. Add the melted butter and milk. Begin stirring in the flour mixture until you have a soft batter Allow the batter to rise for about a half an hour or until bubbles rise to the surface. Whip the egg whites to soft peaks and gently fold into the batter. Drop by tablespoons on a lightly greased, preheated griddle, to make small pancakes, and cook on both sides until golden brown, turning once when bubbles rise on the first side. Serve topped with caviar garnished with sour cream & chopped hard boiled egg or with smoked salmon.

Traditionally washed down with very cold vodka or champagne.