Ingredients Jump to Instructions ↓

  1. 1 (or cake) Yeast

  2. 1 tablespoon 15ml Sugar

  3. 1/4 cup 59ml Lukewarm water

  4. 2 1/2 cups 592ml Lukewarm stock or milk

  5. 2 cups 125g / 4.4oz Buckwheat flour

  6. 4 Eggs

  7. 1 teaspoon 5ml Salt

  8. 3 tablespoons 45ml Chicken fat or butter - melted

  9. Fat or butter - for frying

Instructions Jump to Ingredients ↑

  1. Combine the yeast, sugar and water. Let stand 5 minutes, then stir in 1 cup stock or milk and 1 cup buckwheat flour. Cover and let rise in a warm place until it bubbles and is double in bulk.

  2. Beat the eggs and salt until thick. Stir in the melted fat or butter, remaining stock or milk, remaining flour and the yeast mixture.

  3. Heat some fat or butter in a skillet and drop the batter into it by the tablespoon. Fry until lightly browned on both sides.

  4. Serve with gravy or with melted butter and sour cream. Serves 6.


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