Dissolve yeast in lukewarm milk and mix with both types of flour, egg yolks and butter to form a dough. Beat egg whites until semi-stiff, fold in and leave to soak for 1-2 hours. Heat the oil in a dalken pan (not too hot) and add 1 tablespoon of the mixture at a time, sprinkle with roasted seeds and bake slowly on both sides until golden brown. Meanwhile, in another pan, melt butter and fry beaten eggs to form an egg dish. Tenderly salt and drizzle with a little seed oil. Arrange the dalks on preheated plates and place some egg dish next to it. Sprinkle with pumpkin seeds.
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