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Heat the milk in a small pan until it just boils. While it heats, put the flours, the salt and the caraway seeds in a large bowl and separate the eggs.
When the milk begins to boil, take it off the heat and stir in the yeast, followed by the egg yolks and the sour cream – you'll need to stir vigorously with each addition.
Pour the contents of the pan slowly into the bowl of flour, stirring as you do so. When you have a smooth paste, cover and leave in a warm place for an hour, or until spongy – it won't rise dramatically, but it should have expanded slightly, and have developed a few bubbles on the surface.
Whisk the egg whites to soft peaks and then very gently fold them into the mixture using a rubber spatula or metal spoon. Once thoroughly mixed, cover, and leave for another 2 hours.
When ready to cook, melt the butter in a large frying pan over a medium high heat, then add the batter in teaspoonfuls to the pan and cook until bubbles rise to the top, then flip them over and cook for another minute or so on the other side, until golden brown. You'll probably need to do this in batches, so keep them warm while you cook the rest – these are best hot from the pan.