Yield: 1 servings
|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|
|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.