| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Posted to fatfree digest by "Ross, Lynne" <Lynne.Ross@Den.Galileo.com> on Jan 20, 1999, converted by MM_Buster v2.0l.
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