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Buckwheat Pancakes

By

Plan to make these the night before you plan to cook them to give the yeast time to work.

Ingredients:

  • 1 cup buckwheat flour
  • 1/2 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 1/4 teaspoons salt
  • 1 teaspoon active dry yeast
  • 2 cups warm water
  • 1/4 cup bacon drippings or butter
  • 1/4 teaspoon baking soda

Preparation:

In large mixing bowl stir together flours, sugar, and salt. Dissolve yeast in warm water then stir into flour mixture. Stir in bacon drippings.

Let stand at room temperature 1 hour, then cover and refrigerate overnight. The next morning stir in baking soda. Drop by tablespoonfuls onto hot greased griddle. Cook each pancake until bubbles form around edges of top, then turn and brown the other side. Serve hot.

Makes about 18 pancakes.

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