1:30 pm on 3 May 2008


  • 1 tbsp yeast
  • 2 cups of milk
  • 1 cup buckwheat flour
  • 1 cup high-grade flour
  • 2 egg yolks
  • 1/2 tsp salt
  • 2 tbsp melted butter
  • 2 egg whites, whisked stiff
  • butter or oil for frying


Warm the milk to finger temperature and dissolve the yeast into it.

Add flour, yolks and salt and mix until smooth.

Cover and let rise for about an hour.

Stir in the melted butter and fold the stiff egg whites in just before cooking.

Fry in a suitable pan in oil or butter.

Serve with sour cream and lump-fish roe, or other salty/fishy canape-type filling.

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