Buckwheat Cakes Recipe
Ingredients
1 teaspoon dry yeast
1/2 cup lukewarm water
1 tablespoon unsulphured molasses or raw honey
1 tablespoon unrefined corn germ oil
1/2 teaspoon sea salt
1 1/2 cups water
1 1/2 cups buckwheat flour
1/2 cup whole wheat flour
Directions
Soften the yeast in 1/2 cup water.
Add the molasses to the yeast mixture and let sit until bubbly (about 5 minutes).
Add the oil, salt, 1 1/2 cups water, and the flours.
Beat.
Cover the batter and let rise at least 2 hours, or overnight for sourdough pancakes.
Cook on a hot griddle.
Add the molasses to the yeast mixture and let sit until bubbly (about 5 minutes).
Add the oil, salt, 1 1/2 cups water, and the flours.
Beat.
Cover the batter and let rise at least 2 hours, or overnight for sourdough pancakes.
Cook on a hot griddle.
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