Buckwheat Pancakes

Submitted by Molly53

"A delicious old recipe similar to sourdough and perfect for the gluten intolerant. Keep 1/2 cup of batter to use as starter for the next day's pancakes. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

 

• Ready In: 8hrs 6mins
• Ingredients: 8
• Yields: 40 pancakes

ingredients

• 2 cups milk
• 2 cups water, boiling
• 1 cake yeast
• 4 cups buckwheat flour (or more, as needed)
• 1⁄2 teaspoon baking soda, dissolved in
• 1 cup water
• 1 tablespoon molasses
• 1 teaspoon salt

directions

1. Heat the milk and add boiling water.
2. Cool to lukewarm and dissolve the yeast cake in mixture.
3. Sift in enough flour to make a batter thin enough to pour.
4. Let rise overnight.
5. In the morning, add the dissolved soda, molasses and salt.
6. Heat a greased griddle until a drop of water skitters across it.
7. Cook pancakes and serve hot with the syrup of your choice.