Sour Cream Pancakes

50 g butter
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30 g yeast

5 egg whites

3 glass wheat flour

2 glass sour cream

1 glass water

1 glass milk

1 glass buckwheat flour

1 Art. l. vegetable oil

1 Art. l. sugar

salt

Milk combine and mix with water, reheated to dissolve in warm liquid yeast, buckwheat flour to add, mix and leave the dough in a warm place.

Combine flour with sour cream, knead the dough sparsely, add softened butter, beaten egg whites, sugar and salt, mix well.

Connect brew (a mixture of buckwheat flour on) with the dough, stir again to leave in a warm place, after the increase in the volume of the dough, bake pancakes on a hot pan, buttered on both sides until golden brown.

Sour cream pancakes served with sour cream, butter or eggs.