Buckwheat fritters

It is better to cook buckwheat pancakes from a mixture of buckwheat and wheat flour, then they will be soft and tasty, pancakes cooked only on buckwheat flour quickly become stale and crumble.
Compound:

per 1 kg of flour (500 g wheat + 500 g buckwheat):
water or milk - 1 liter
eggs - 3 pcs
sugar - 70 g
dry yeast - 1 tbsp.
spoon salt to taste

Cooking:

Dilute the yeast in warm water or milk, add sugar, salt, eggs, flour and mix. Put the dough in a warm place. Punch down the risen dough and let rise again. When the dough rises and begins to settle, you can start baking pancakes. Fry the pancakes in a preheated pan with oil, spreading the dough with a tablespoon. Fry the pancakes on both sides until golden brown. Serve ready pancakes with sour cream, honey or jam.