Tasty Thursday: One Day Ahead

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!

Buckwheat Pancakes

• 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.

Next morning remove 1 cup of the sponge to a jar as a starter for the next batch. Store in refrigerator. Dissolve baking soda and salt in ½ cup of hot water, and add drippings. Beat this into the sponge until well mixed.

Heat griddle until it makes water drops dance; grease it with salt pork or spray with non-stick cooking spray. Pour one large test cake to start; use this to cover remaining cakes. Pour each cake 3 to 4 inches wide. Cook until bubbles form and burst, then turn and cook equally long on the other side. As you stack finished cakes on a warm plate, sprinkle each with a little brown sugar.

The starter will keep for a number of days in the refrigerator. For your next batch of cakes, make the sponge by mixing starter with 2 Tablespoons molasses, 2 cups bloodwarm water, 1 ½ cups buckwheat flour, and 1 cup whole wheat or unbleached all-purpose flour. Let stand overnight, then proceed as before, setting aside a new cup before adding final ingredients.

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