Buckwheat flour pancakes with milk and yeast

I mix water with milk, three tablespoons of sugar and salt. Bring to a boil, mix with buckwheat flour and set aside and cool to a warm state. In a deep saucepan, sift wheat flour, make a recess in the center. In this recess I put crumbled yeast, the rest of the sugar and knead with warmed milk. I give the dough ten minutes to stand under a clean towel and combine it with buckwheat. I separate the egg whites from the yolks. I pour the yolks into the dough and knead with the addition of butter. I beat the proteins with a mixer until a foam forms and also pour it into the dough, which I give to come up for about half an hour. On a hot pancake pan, I bake buckwheat pancakes with milk the size of a palm. That's it, you can serve it to the table with any jam prepared for the winter or bought in the store. Incredibly delicious buckwheat pancakes were taught to cook by a friend who probably has several hundred recipes for pancakes in a separate huge notebook. I liked these pancakes so much that I cook them at least a couple of times a month, and sometimes even more often. Especially at the end of winter, so that the jam does not disappear. From this volume of dough, you will get about a dozen and a half pancakes.