1/2 cup buckwheat flour
1/2 cup all-purpose flour
1/2 oz fresh yeast
1 tsp salt
1 cup warm milk
1 egg, lightly beaten
1/2 cup sour cream
1/3 cup red or black caviar
Dill weed, to garnish
In large bowl, mix the buckwheat flour, all-purpose flour and salt.
In a medium bowl, dissolve the yeast in the warm milk, let stand until creamy, about 5 minutes. Add the egg, mix well. Gradually pour the yeast mixture into the flour mixture, mixing well. Cover and let stand in a warm place for 1 hour.
Heat a lightly greased griddle or frying pan over medium heat. Drop spoonfuls of the batter in to the pan to make small pancakes. Brown on both sides.
Place the pancakes onto a large serving plate, top with 1 /2 tbsp of sour cream and 1 tsp of caviar. Garnish with dill weed.
Adapted fromTHE BREAD AND BREAD MACHINE BIBLE by Christine Ingram and Jennie Shapter