Ingredients

• 2/3 cup buckwheat flour
• 2 cups all-purpose flour
• 1 tablespoon sugar, plus pinch
• 1 teaspoon salt, plus pinch
• 1 cup warm milk (105 degrees to 115 degrees)
• 1-ounce fresh yeast, or 3 1/4 teaspoons (1 1/2 packages) active dry yeast
• 6 large eggs, separated
• 8 tablespoons (1 stick) unsalted butter, melted
• 3/4 cup Hoegaarden Belgian wheat beer or other nondark Belgian beer such as Heineken
• Vegetable oil

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Instructions

1. In a large bowl, combine buckwheat flour, all-purpose flour, 1 tablespoon sugar, and 1 teaspoon salt. In a medium bowl, combine warm milk and yeast, stirring until combined. Whisk in egg yolks and melted butter. Add milk mixture to dry ingredients and stir just until combined. Add beer, and stir to combine. In a large bowl, combine egg whites, pinch of salt, and pinch of sugar. Beat egg whites until soft peaks form. Gently, but thoroughly, fold egg whites into batter. Cover, and let rise for 1 1/2 hours. To fry: Heat a plett or a skillet over medium heat until hot. Lightly oil pan and, using a 2-ounce ladle, pour batter into pan. Cook 45 seconds, turn, and cook for an additional 30 seconds. To bake: Heat oven to 525 degrees F. Use lightly oiled 2 to 2 1/2-inch diameter nonstick pans. Bake 4 to 5 minutes on 1 side, turn, and bake an additional 1 minute.;