• Small pancakes made from a yeast-raised batter of buckwheat flour and milk, which is rested overnight, mixed with milk, plain flour, melted butter, egg yolks and salt, proved, has stiffly beaten egg whites folded in, and is then browned either side in 10 cm circles on a buttered griddle. May be kept for up to 2 days. Traditionally served with melted butter but may be garnished with various fillings.


  • noun a small pancake made with yeast and buckwheat flour, traditional in Russia and other parts of Eastern Europe