Raised Buckwheat Pancakes

Name: Raised Buckwheat Pancakes
Yield: About 20 pancakes
Cuisine: United States
Ingredients: 2 teaspoons active dry yeast; 2 cups milk, scalded and cooled to lukewarm; 2 cups buckwheat flour; 2 tablespoons molasses; ½ teaspoon salt; ½ teaspoon baking soda, dissolved in ¼ cup lukewarm water; ¼ cup salad oil or melted butter; 1 egg

Preparation info

About
20
pancakes

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 teaspoons active dry yeast
2 cups milk, scalded and cooled to lukewarm
2

Americas
United States
Gluten-free
Breakfast
New York
Vegetarian

Method

Place the yeast in a bowl and gradually add the milk, stirring to dissolve. Stir in the flour and salt until the mixture is smooth. Cover with a towel and let stand at room temperature overnight or for about twelve hours.
Stir in the molasses, baking soda, egg, and oil or butter.
Heat a griddle to about 350°F., or until a drop of wate