B & O Buckwheat Cakes

From Baltimore Sun (MD) 3/31/10. Taste of memories... Batter must rest overnight.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1⁄2 teaspoon dry active yeast
• 1  tablespoon milk or 1  tablespoon water
• 3⁄4 tablespoon  melted butter
• 1 3⁄4 cups cold water
• 1 1⁄2 cups buckwheat flour
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1  tablespoon dark corn syrup (corn syrup or pancake syrup)
•  butter (for frying)

Directions

1. In a bowl, dissolve the yeast in the tablespoon of warm milk or water.
2. Add the melted butter and cold water.
3. Mix the flour, salt, and baking soda in another bowl.
4. Then combine the wet and dry to form a heavy batter.
5. Let the batter rest in the refrigerator overnight.
6. The next morning, remove from the refrigerator and mix in the syrup.
7. Melt butter in a skillet or griddle and spoon on amount of batter until desired size.
8. Cook on medium heat until bubbles on top are dry and then flip; cook on other side. Slow process - worth the wait.
9. Preparation time does NOT include the overnight process.