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18 servings
suggest servings
| 2 1/2 | tablespoons | sugar | |
| 2 | cups | milk | |
| 2 | tablespoons | butter | unsalted, melted |
| 1 | cup | buckwheat | flour |
| 1 | cup | flour, all-purpose | |
| 1 | teaspoon | salt | |
| 2 | large | eggs | separated |
| 3/4 | cup | heavy whipping cream | well-chilled |
In a large bowl proof the yeast with 1/2 tablespoon of the sugar in 1/3 cup lukewarm water for 10 minutes, or until it is foamy.
Stir in 1 cup of the milk, heated to lukewarm, the remaining 2 tablespoons sugar, 2 tablespoons of the butter, and the buckwheat flour, beat the batter for 1 minute, and let it rise, covered with plastic wrap, in a warm place for 2 hours or chill it, cove
| % Daily Value* | |
| Total Fat 6.0g | 9% |
| Saturated Fat 4.0g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 163mg | 7% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 0.0g | 1% |
| Sugars 3.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 5% | Vitamin C | 0% | |
| Calcium | 4% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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