Raised Buckwheat Pancakes
(About 20 pancakes)
2 tsp yeast
2 cups milk, scalded and cooled to lukewarm
2 cups buckwheat flour
1/2 tsp salt
2 Tbsp molasses
1/2 tsp baking soda, dissolved in 1/4 cup lukewarm water
1/4 cup vegetable oil, or melted butter
Place yeast in bowl and gradually add milk, stirring to dissolve. Stir in flour and salt until mixture is smooth. Cover with a towel and let stand at room temperature overnight or for about 12 hours.
Stir in molasses, baking soda, egg and oil.
Heat griddle until a drop of water sputters on the surface. Grease lightly with shortening.
Pour or spoon mixture onto griddle to make cakes about 2-1/2 inches in diameter. Cook until surface bubbles and cakes are set and light brown on underside. Turn and brown the other side.