Instructions: Combine the yeast, sugar and water. Let stand 5 minutes, then stir in 1 cup stock or milk and 1 cup buckwheat flour. Cover and let rise in a warm place until it bubbles and is double in bulk.

Beat the eggs and salt until thick. Stir in the melted fat or butter, remaining stock or milk, remaining flour and the yeast mixture.

Heat some fat or butter in a skillet and drop the batter into it by the tablespoon. Fry until lightly browned on both sides.

Serve with gravy or with melted butter and sour cream.

Serves 6.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.