Buckwheat Pancakes (yeast Method)

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 2 2/3 cups all-purpose flour
• 1 1/3 cups buckwheat flour
• 1 teaspoon salt
• 1 (1/4 ounce) package dry yeast (2-3 tsp)
• 2 1/2 cups water (warm)
• 3 tablespoons brown sugar
• 3/4 teaspoon baking soda
• 2 tablespoons oil

Recipe

• 1 combine flours and salt.
• 2 soften yeast in warm water; stir in 1 tablespoon brown sugar.
• 3 stir this liquid into the dry ingredients and mix well.
• 4 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.
• 5 cover and let stand overnight at room temperature.
• 6 next morning, stir batter, then add remaining sugar, the baking soda and oil and mix well.
• 7 if you want to try using a starter next time, reserve 1 cup of batter (it will keep for several weeks in the refrigerator).
• 8 fry the remaining batter in a lightly greased frying pan or griddle (i prefer cast iron) as you would for regular pancakes, turning once.
• 9 to use starter:.
• 10 when you are ready to prepare the recipe again, place starter (all of it) in a large bowl (see warning, step 4 above).
• 11 add 2 1/4 cups warm water, 2 1/4 cups flour, and 1 1/4 cups buckwheat flour and stir until smooth.
• 12 cover; let stand overnight as before.
• 13 next morning stir batter, then add 2 tablespoons brown sugar, 3/4 teaspoons soda and 2 tablespoons oil.
• 14 repeat steps 7 and 8 above.