Buckwheat Pancakes (Yeast Method)

1. 1

   Combine flours and salt.

2. 2

   Soften yeast in warm water; stir in 1 tablespoon brown sugar.

3. 3

   Stir this liquid into the dry ingredients and mix well.

4. 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. 5

   Cover and let stand overnight at room temperature.

6. 6

   Next morning, stir batter, then add remaining sugar, the baking soda and oil and mix well.

7. 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. 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. 9

   To use starter:

10. 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. 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. 12

    Cover; let stand overnight as before.

13. 13

    Next morning stir batter, then add 2 tablespoons brown sugar, 3/4 teaspoons soda and 2 tablespoons oil.

14. 14

    Repeat steps 7 and 8 above.

* Per serving · 4 servings · Values may vary.

No additional tips available.