INGREDIENTS

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"
<Lynne.Ross@Den.Galileo.com> on Jan 20, 1999, converted by MM_Buster
v2.0l.

A Message from our Provider:

“Life: your chance to spurn God’s love Eternity: living with the consequences”