Recipe courtesy of Robert Irvine
2 hr 50 min
35 min
6 servings


  • 1 teaspoon dry yeast
  • 1/4 cup warm water
  • 1 cup whole milk
  • 3 tablespoons melted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups buckwheat flour
  • 1/4 teaspoon salt
  • 1/4 cup buttermilk
  • 2 egg whites, whipped to stiff peaks
  • Cooking spray
  • Creme fraiche, for serving
  • 1/8 cup caviar or fish roe, plus more if desired


In a large bowl mix the yeast and warm water and allow to sit for 5 minutes. Whisk in the whole milk and melted butter. Add the all-purpose flour, buckwheat flour, and salt, and mix well. Cover and let the mixture to rise in a warm place until doubled in size, about 2 hours.

When the dough has risen and doubled in size add the buttermilk and fold in the whipped egg whites until well mixed.

Heat a large skillet over medium heat and coat with the cooking spray before beginning to make the pancakes. Add tablespoons of batter to the skillet, forming 1-inch diameter pancakes (or larger, if you like) and cook until golden brown on 1 side then flip them over and do the same on the other side. Remove from pan allow to cool on a platter. Repeat with remaining batter. Top with creme fraiche and caviar and serve.



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