Warm milk to blood heat and sprinkle over yeast. Leave for 10 minutes until frothy.

Separate eggs and beat into yeast mixture with a fork.

Mix flour and wholemeal flour together in a large bowl.

Mix yeast into flours until smooth.

Cover with plastic wrap and stand in a warm place for about an hour until frothy.

Beat egg whites until stiff and fold into yeast mixture with sour cream.

Cover and stand for 15 minutes.

Cook tablespoonsful in a lightly greased frying pan. Turn when golden.

Serve warm with sour cream, smoked salmon and dill or fish pate and hard boiled egg.