7g of fresh yeast or 1 teaspoon of dry yeast
2/3 glass of milk
2 teaspoons of sugar
2 eggs, separate white from yolk of an egg
1 glass of flour
3 spoons of butter
vegetable oil for frying Directions:
Melt yeast in warm milk, add sugar, flour and yolk and stir up. Leave the batter for 30 minutes in a warm place. Beat egg whites with pinch of salt till the soft peaks appear. Add cooled butter into the batter (which now is covered with small bubbles) and then accurately add egg whites. Fry pancaces for 2 min on each side on the frying pan, which is slightly covered with vegetable oil. From this amount of batter you'll get about 30 pancaces 5cm in diameter.
Put on the top of each pancake a teaspoon of sour cream and 1-2 teaspoons of caviar.