Old Fashioned Buckwheat Pancakes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 (1/4 ounce) package active dry yeast
• 1/2 cup warm water, about 115 degrees
• 2 cups cold water
• 1 cup sifted flour
• 1/2 teaspoon salt
• 1 tablespoon molasses
• 1/4 cup butter, melted
• 1 teaspoon baking soda, dissolved in
• 1/2 cup water

Recipe

• 1 dissolve yeast in warm water.
• 2 add cold water.
• 3 sift dry ingredients.
• 4 mix in rest.
• 5 let the ingredients stand at room temperature for at least 30 minutes.
• 6 heat griddle while mixing the batter the next morning.
• 7 to test sprinkle with drops of water.
• 8 if bubbles"skitter around," heat is just right and cakes will brown immediately.
• 9 pour batter from tip of a large spoon or from a pitcher, in pools a little apart (for perfectly round cakes).
• 10 if it is necessary grease griddle very lightly.
• 11 turn pancakes as soon as they are puffed and full of bubbles, but before they break, important for light cakes.
• 12 turn and brown on the other side.
• 13 keep pancakes hot for desserts, etc.
• 14 by placing between folds of wax paper in a warm oven.
• 15 or place pancakes separately on a rack in a very low oven with the door ajar.
• 16 (do not stack them).