This makes a spectacular dish for a Vegetarian dinner party. You need to make the pancakes first. There is nothing difficult about cooking pancakes. The main essential is a good skillet. Strictly speaking, if there is oil in the batter, the pan does not need greasing, but I find it helps to use just a bit of oil.
Cooking pancakes, apart from blinis, keep very well. Wrapped carefully in wax paper or plastic wrap, they will keep up to 3 days in the fridge or 2 months in the freezer. Single pancakes will thaw within an hour; a stack of pancakes should be left at room temperature for several hours. Filled pancakes can also be frozen. In this case, let the filling cool before use, as otherwise the pancake may become too soggy.
To reheat, put in a lightly oiled ovenproof dish, brush with melted butter or oil, cover with foil or a lid and heat at 350 degrees F for 10-15 minutes if unfilled, 20 minutes if filled.
Buckwheat flour can be used instead of up to half the whole-wheat flour. It produces tasty pancakes with a dark, speckled appearance, which are especially good with strong flavours and sour cream. They are substantial, so make them as thin and lacy as you can.