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Categories:Viewed: 50 - Published at: 7 years ago
Ingredients
- 12 teaspoon dry active yeast
- 1 tablespoon milk or 1 tablespoon water
- 34 tablespoon melted butter
- 1 34 cups cold water
- 1 12 cups buckwheat flour
- 14 teaspoon salt
- 12 teaspoon baking soda
- 1 tablespoon dark corn syrup (corn syrup or pancake syrup)
- butter (for frying)
Method
- In a bowl, dissolve the yeast in the tablespoon of warm milk or water.
- Add the melted butter and cold water.
- Mix the flour, salt, and baking soda in another bowl.
- Then combine the wet and dry to form a heavy batter.
- Let the batter rest in the refrigerator overnight.
- The next morning, remove from the refrigerator and mix in the syrup.
- Melt butter in a skillet or griddle and spoon on amount of batter until desired size.
- Cook on medium heat until bubbles on top are dry and then flip; cook on other side.
- Slow process - worth the wait.
- Preparation time does NOT include the overnight process.
