Yield: 28 Each
|2 cups||Buckwheat flour|
|1½ pack||Yeast dry active|
|4 tablespoons||Butter unsalted & melted|
|2 cups||All purpose flour|
Place the buckwheat flour in a large bowl and stir in 1 cup of cold milk.
Warm 2 cups of milk 10 180-F degrees, gradually add to the flour mixture.
Cool to 105-F degrees and mix in the yeast mixed with ½ teaspoon of sugar. Cover and allow to sit in a warm place for 20 minutes.Blend the egg yolks with the rest of the sugar. Mix the melted butter, egg yolks, salt, all-purpose flour together until smooth. and beat for 6 minutes. If it gets too stiff or thick add some of the reserved milk & beat for 1 minute more.
Whip the egg whites util stiff peaks form then fold into the batter a small but at a time. Cover the batter, set in a warm place, and wait for 45 minututes. Cook by dropping 2 tablespoons of thebatter into the skillet.
Cook for 75 seconds and then turn it over and cook for 30 seconds. Serve with the usual garnishes. ORIGIN: Chef Mikhail F. Rubinov, Minsk-Belorussia, circa 1998 From: Dr. Donald Houston Posted to MM-Recipes Digest by "Donald Houston" <docdonald@...> on Sep 27, 1998