|Lukewarm water||1⁄2 Cup (8 tbs)|
|Unsulphured molasses/Raw honey||1 Tablespoon|
|Unrefined corn germ oil||1 Tablespoon|
|Sea salt||1⁄2 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Buckwheat flour||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
Soften the yeast in 1/2 cup water.
Add the molasses to the yeast mixture and let sit until bubbly (about 5 minutes).
Add the oil, salt, 1 1/2 cups water, and the flours.
Cover the batter and let rise at least 2 hours, or overnight for sourdough pancakes.
Cook on a hot griddle.