- 150 grams Buckwheat flour
- 50 grams Pastry flour
- 1 pinch Salt
- 10 grams Yeast
- 250 milliliters lukewarm Milk
- 2 tablespoons liquid Butter
- 3 Eggs
- Clarified butter (for frying)
- 200 grams Cream cheese
- Trout roe
Separate eggs. Mix flours. Dissolve yeast in milk and mix with melted butter and egg yolks. Season with salt. Add mixture to flour and leave, covered, in a warm place.
Whisk egg whites until stiff. Fold whites into dough.
Heat butter in a pan. Cook pancakes, a tablespoon at a time, until golden brown on each side. Keep warm once cooked.
Garnish pancakes with trout caviar and cream cheese. Decorate with a fancy toothpick, if desired, and serve.