Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Buckwheat flour |
| ½ cup | Unbleached or wholewheat pastry flour |
| ½ pack | Active dry yeast; ( 1 1/2 teas ) |
| ½ teaspoon | Salt; ( optional ) |
| 1¼ cup | Very warm water; ( about 100 f ) |
| ½ teaspoon | Baking soda |
| 1 tablespoon | Molasses |
| ¼ cup | 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 1½ 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 ¼ 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 ¼ 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.
Posted to fatfree digest by "Ross, Lynne" <Lynne.Ross@...> on Jan 20, 1999, converted by MM_Buster v2.0l.