| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Buckwheat flour |
| 1/2 |
c |
Unbleached or wholewheat |
|
|
pastry flour |
| 1/2 |
|
Active dry yeast, 1 1/2 |
|
|
teas |
| 1/2 |
t |
Salt, optional |
| 1 1/4 |
c |
Very warm water, about 100 |
| 1/2 |
t |
Baking soda |
| 1 |
T |
Molasses |
| 1/4 |
c |
Very warm water |
INSTRUCTIONS
f
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"
<[email protected]> on Jan 20, 1999, converted by MM_Buster
v2.0l.
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