| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | pk | Dry yeast |
| 1/2 | c | Flour |
| 2 | c | Warm water |
| 1/4 | c | Melted shortening |
| 1 | tb | Sugar |
| 2 | tb | Honey |
| 2 | c | Milk scalded |
| 1/4 | ts | Baking soda |
| 1 | ts | Salt |
| 1 | Egg | |
| 3 1/4 | c | Buckwheat flour (buy at health food store) |
INSTRUCTIONS
Soften yeast in 1/4 c/ warm water. Add sugar to milk as well as remaining water. Cool to lukewarm before adding softened yeast. Mix dry ingredients in a large bowl. Make a well in the centre, and pour in liquid mixture. Stir until smooth. Cover and let stand in a warm place to rise for 4 hours. Beat down and add honey , melted shortening, baking soda and eggs. Beat thoroughly until well mixed. Brown on both sides on greased griddle or frying pan. Pour honey on pancakes when serving. Serves 6. Posted to JEWISH-FOOD digest V96 #80 Date: Mon, 18 Nov 1996 12:48:58 -0800 From: alotzkar@direct.ca (Al)
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