Sour Dough Pancakes
|Cake/1 tablespoon dried yeast||1|
|Lukewarm water||2 Cup (32 tbs)|
|Buckwheat flour||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Soy flour||2 Tablespoon|
|Eggs||2 , beaten|
|Nutritional yeast||3 Tablespoon|
|Sour dough||1 Cup (16 tbs) (From Last Batch)|
Start preparations the night before these are to be served.
Soften yeast in 1/2 cup potato water.
Let rest until bubbly.
Add remaining potato water.
Stir in all flours.
Turn batter into large pitcher.
Cover and let stand in warm place overnight.
Next morning, remove 1 cup of batter as sourdough starter for next batch and to the rest add eggs, salt, yeast, molasses and sour dough from last batch.
Pour onto hot, unoiled soapstone griddle or into heated, oiled pan.
Brown lightly on both sides.
Serve with butter and maple syrup