Buckwheat Pancakes With Apricot Jam And Sour Cream

GARNISH
8 tb Unsalted butter; melted
Sugar
1 c Apricot jam; or more as
-needed, warmed
1 pt Sour cream

Heat the milk in a small saucepan until lukewarm; remove from the heat.
Sprinkle the yeast over the top and let stand until softened, 2 to 3
minutes.

Meanwhile, sift the flours, sugar and salt into a large bowl. In a separate
bowl, whisk the egg yolks until creamy; stir in the milk mixture and the
melted butter. Add to the dry ingredients and stir just until blended.
Cover with plastic wrap and place in a warm spot until doubled in bulk,
about 1 hour.

When the batter has risen, beat the egg whites in a medium bowl until soft
peaks form. Gently fold into the batter just until blended.

Heat a large nonstick griddle or skillet over medium heat until hot enough
to sizzle a drop of water. Brush with a thin film of vegetable oil or
clarified butter, if using. Add the batter by tablespoons for small
pancakes or use a scant 1/4 cup measure for larger pancakes. Adjust the
heat to medium low. Cook until the tops are covered with small bubbles and
the bottoms are lightly browned. Carefully turn and lightly brown the other
side.

Keep the pancakes warm on a platter covered with foil in an oven set at the
lowest temperature while you cook the remaining batter. To serve, drizzle
each serving with some of the melted butter and sprinkle with sugar. Top
with warm apricot jam and a spoonful of sour cream.

Yield: 48 three inch pancakes

Notes: Recipe courtesy of Marie Simmons, “Pancakes A to Z”