| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Start preparation for these pancakes the night before.

Buckwheat Buttermilk Pancakes

1 teaspoon active dry yeast
1 cup lukewarm water

1 1/2 cups buckwheat flour
3 tablespoons whole wheat flour
1 cup buttermilk
1/2 teaspoon salt

1. Dissolve dry yeast the lukewarm water. Stir in the buttermilk, both flours, and salt, mixing well. Cover and let set overnight.
2. Heat greased griddle or skillet over medium heat or to 375*F (190*C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
3. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown.

Makes about 12 (4-inch) pancakes.