1 c Buckwheat flour
1/2 c Unbleached or wholewheat
-pastry flour
1/2 pk Active dry yeast; ( 1 1/2
-teas )
1/2 ts Salt; ( optional )
1 1/4 c Very warm water; ( about 100
-f )
1/2 ts Baking soda
1 tb Molasses
1/4 c Very warm water
These Buckwheat pancakes are made with yeast, thereby making them light and
fluffy and melt in your mouth tender . They do require an hour to rise so
start the batter at least 1 1/2 hours before you plan to serve.
Preheat oven to 200 degrees F, then turn it off. In a large bowl, mix
buckwheat and unbleached flours, the yeast, and salt. Stir in 1 1/4 c of
warm water and beat until smooth. Cover the bowl with a plate and place in
preheated oven to rise until very bubbly, about 1 hour. ( be sure oven temp
is off ! )
Dissolve the soda and molasses in 1/4 c of very warm water and add it to
the buckwheat batter. Heat a nonstick skillet or griddle. Mist lightly with
a vegetable spray. Pour small amounts of batter onto heated surface and
cook until puffed and bubbly. Turn and cook the other side about 1 minute.
Serve immediately with your desired topping.
p.s. – I am a dedicated buckwheat lover ! Such a robust flavor ! I also add
a shake or two of ground ginger and cinnamon to mine.
Yields
1 servings
