Sift the millet and mix with water to make a thick porridge, cool. Press this through a sieve. Boil half the milk and 1 tsp of butter together, then sprinkle in two thirds of the buckwheat to make a thick porridge. Cool to room temperature.
Mix the yeast with warm water and add to the buckwheat mix. Allow to rise, then add the sieved millet porridge and remaining buckwheat flour, the egg yolk mixed with the sugar, salt and remaining warm milk.
Leave for a second warm rising, then add beaten egg white. Pour a small soup ladleful of the batter into a pan and turn as soon as they become lacy and set.
TIPS:
Suggested fillings: smoked cod roe mixed with cream cheese, fruit puree, or damson jam.
