Recipe: Fish Cakes


  • 2 cups milk, scalded and cooled
  • 2 packages quick rising yeast
  • 1/2 cup warm water (105F)
  • 1 teaspoon sugar
  • 1/2 cup buckwheat flour
  • 2 cups all−purpose flour
  • 3 eggs, separated
  • 1/2 teaspoon salt
  • 3 tablespoons sour cream
  • 3 tablespoons melted butter, cooled; plus more for cooking
  • 1/2 cups additional milk


  1. Put the yeast in water and add sugar.
  2. Let sit for 5 minutes, then stir to dissolve the yeast.
  3. In an electric mixer combine the scalded (cooled) milk, yeast mixture, both flours, the egg yolks only, salt, sour cream, and melted butter.
  4. Mix thoroughly.
  5. Beat the egg whites until they form soft peaks and gently fold into the batter.
  6. Allow to rise for 30 minutes, and then stir in additional milk.
  7. Heat an electric skillet to 400F, or a large frying pan on medium high.
  8. Brush the pan with a bit of butter and fry the pancakes using 3 tablespoons of batter for each.
  9. They should be about 3 to 4 inches in diameter.
  10. Cook until golden and turn.
  11. Serve with lumpfish caviar and/or sour cream.

Number of servings (yield): 3

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)