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Raised Buckwheat Pancakes
From New New York Times Cookbook, by Craig Claiborne


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 egg
1/4 cup vegetable oil, or melted butter


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 12 hours.

Stir in the molasses, baking soda, egg, and oil.

Heat a griddle until a drop of water sputters on the surface. Grease lightly with shortening.

Pour or spoon the mixture onto the griddle to make cakes about 2-1/2 inches in diameter. Cook until surface bubbles and the cakes are set and light brown on underside. Turn and brown the other side.

Yield: About 20 pancakes

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