Buckwheat Pancakes (Yeast Method)

READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine flours and salt.
  • Soften yeast in warm water; stir in 1 tablespoon brown sugar.
  • Stir this liquid into the dry ingredients and mix well.
  • Be sure to use a large enough bowl so that your bowl is no more than half full at the beginning to allow plenty of room for rising.
  • Cover and let stand overnight at room temperature.
  • Next morning, stir batter, then add remaining sugar, the baking soda and oil and mix well.
  • If you want to try using a starter next time, reserve 1 cup of batter (it will keep for several weeks in the refrigerator).
  • Fry the remaining batter in a lightly greased frying pan or griddle (I prefer cast iron) as you would for regular pancakes, turning once.
  • To use starter:
  • When you are ready to prepare the recipe again, place starter (all of it) in a large bowl (see warning, step 4 above).
  • Add 2 1/4 cups warm water, 2 1/4 cups flour, and 1 1/4 cups buckwheat flour and stir until smooth.
  • Cover; let stand overnight as before.
  • Next morning stir batter, then add 2 tablespoons brown sugar, 3/4 teaspoons soda and 2 tablespoons oil.
  • Repeat steps 7 and 8 above.
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