Cattail Buckwheat Pancakes
|Buckwheat flour||2 Cup (32 tbs)|
|Cattail pollen||1 Cup (16 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Warm water||4 Cup (64 tbs)|
|Active dry yeast||1 1⁄2 Teaspoon|
|Bacon drippings||1⁄2 Cup (8 tbs)|
|Baking soda||1⁄4 Teaspoon|
Stir together flour, pollen, sugar and salt.
Dissolve yeast in warm water, add flour mixture and bacon drippings.
Let stand at room temperature 2 hours.
Cover and refrigerate overnight.
Stir in baking soda just before using.
Drop batter by spoonfuls onto hot, greased griddle.
Bake until bubbles form on top; turn and brown other side.