Raised Buckwheat Pancakes
|Dried yeast||1⁄3 Teaspoon|
|Potato water||1 Pint (Lukewarm)|
|Buckwheat flour||1 1⁄3 Cup (21.33 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
Start preparation the night before pancakes are to be served.
Soften yeast in 1/4 cup of potato water with half of molasses.
Let set until bubbly.
Add rest of potato water, salt and flours.
Batter should be thin.
Pour batter into large pitcher, cover and set in warm place overnight.
In the morning, add remaining molasses.
Stir batter thoroughly.
Pour onto hot, ionized soapstone griddle, or into heated, oiled pan.
Brown lightly on both sides.