Ingredients for the recipe:

• 200g cooked buckwheat
• 100g sifted flour
• 125ml milk
• 100ml water
• 3 tablespoons sour cream
• 1 egg
• 1 tablespoon butter
• 2 teaspoons dry yeast
• Salt to taste
• Vegetable oil for frying

Preparation:

1. Blend the cooked buckwheat until finely ground.
2. In a separate bowl, mix together the flour, yeast, and salt. Separate the egg yolk from the egg white. In another bowl, beat the egg yolk with sour cream, then add water and milk. Gradually add the mixture to the dry ingredients, stirring constantly.
3. Add the ground buckwheat to the batter and let it rest in a warm place for 30 minutes. After that time, add softened butter and let it rest for another 15 minutes. Meanwhile, beat the chilled egg white with a pinch of salt until stiff peaks form, then fold it into the batter.
4. Heat vegetable oil in a frying pan and cook the pancakes on both sides until golden brown. Serve hot.