Buckwheat Buttermilk Pancakes
Start preparation for these yeast pancakes the night before.
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 12 (4-inch) pancakes.