Bouquette (Liège buckwheat pancake)

Instructions

1. In a mixing bowl, combine the two flours, the salt, the sugar and the yeast.
2. Make a well, crack in the eggs and pour in half the milk, then mix while gradually incorporating the flour.
3. Gradually add the remaining milk to obtain a smooth, fluid batter without lumps.
4. Cover and leave to rest for 1 hour in a warm place.
5. Heat a non-stick pan with a little butter and pour in a ladleful of batter.
6. Cook for 2 to 3 minutes until bubbles appear and the underside is golden, then flip and cook for 2 more minutes.
7. Repeat with the remaining batter, adding butter as needed.
8. Serve warm, spread with Liège syrup or butter.