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Start preparation for these yeast 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
- Dissolve dry yeast the lukewarm water.
Stir in the buttermilk, both flours, and salt, mixing well. Cover
and let set overnight.
- 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.
- 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.
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