Buckwheat pancakes

Method

1. Pour the yeast in a bowl and mix with half the milk/water. Combine both flours in a separate bowl, then make a well in the centre and add the egg, followed by the yeast mixture and butter. Stir to incorporate, then gradually add the remaining milk/water, stirring until smooth. Stir in the salt, cover the bowl with a tea towel and set aside to rest for 1 hour (or refrigerate overnight).
2. Put a frying pan over a medium heat and add a generous amount of butter. Add a ladleful or two of the batter and cook for a few minutes until solid. I tend to use a 20cm frying pan and add 40ml batter for each pancake.
3. Once you have 2 cooked pancakes, scatter some grated cheese over one, leaving a 1cm border around the edge, then put the second pancake on top (like a sandwich). Set aside and continue making pancakes, sandwiching them together with cheese, until all the batter and cheese is used up.
4. Refrying is essential to obtain the crisp exterior of the pancake; we don’t want soggy pancakes, we want crispy crêpes! To refry, add some more butter to the pan, then put a filled pair of pancakes in it and cook for 2 minutes, turning halfway, until crisp.