How to make
At the bottom of a deep pot, put the yeast in 1 cup of lukewarm water, add the flour, buckwheat, mix until you get a uniform mixture and put it somewhere warm.
Whip the cream with the flour until you get a runny dough, to which add the softened butter and beaten to hard snow egg whites.
To the batter, add the effervescent yeast and milk that you've heated up to 100°F (35 °C), in which you have dissolved the sugar and a pinch of salt. Stir the mixture nicely.
Take 1 ladle of the mixture and fry the cream pancakes in just a tiny bit of oil. Suitable for garnishing with both sweet and salty toppings.
