I'm posting this ahead, because tomorrow is Thanksgiving, and this is a recipe you need to start the night before. I'm sharing a recipe for Buckwheat Pancakes, which are really good. They're a little heavier on the flavor, but not quite overpowering. They really are good, and they're old-fashioned to boot. Don't forget to visit the Pumkin Patch for more Tasty Thursday recipes!
- 2 Tablespoons molasses
- 1 oz. fresh yeast
- 2 cups buckwheat flour
- 1 cup whole wheat flour OR unbleached all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 Tablespoon drippings OR lard
- ½ cup brown sugar
The night (or 8 hours) before serving, put ½ cup of bloodwarm water in the bowl or pitcher, stir in molasses, and crumble yeast on top. When yeast has softened, stir in another 2 cups of tap water and both the flours. Cover with a cloth and let stand at room temperature (under 70° F.; refrigerate if room is hotter) to make the sponge.
COOKS NOTE: This is a really thin batter, so pour carefully. I used a 1/3 cup measure, and was able to get three small cakes out of it.
YIELD: 2 DOZEN 3-INCH PANCAKES PLUS 1 CUP OF SPONGE