Buckwheat pancakes
  • 2 cups milk
  • 1 1/4 cups buckwheat flour
  • 2 1/3 tsp ( 1 package) active dry yeast
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup water, lukewarm
  • 2 tbs molasses
  • 1 egg
  • butter, OR
  • bacon fat
  • maple syrup
  1. Scald the milk, and then pour into a large mixing bowl and cool to lukewarm (110 °F).
  2. Sprinkle the yeast in the lukewarm milk and let dissolve, about 5 minutes.
  3. Add the flours and salt and beat well.
  4. Cover the bowl and let sit overnight, 8 to 12 hours. The mixture will rise and fall again.
  5. Dissolve the baking soda in the water. Add that mixture, the molasses, and egg to the pancakes and mix well.
  6. Grease a hot (375 °F) griddle with butter or bacon fat. Use about 1/4 cup of batter per pancake. Fry until bubbles break on the surface, then flip over and fry a little longer until cooked through.
Serve with maple syrup.

Variation: Sourdough buckwheat pancakes

  1. Add 1 cup sourdough starter in place of the yeast, all-purpose flour, and 1/2 cup of the milk.

Variation: Gluten free buckwheat pancakes

  1. Substitute an additional 1/2 cup buckwheat flour for the all-purpose flour.