Buckwheat Griddle Cakes

Ingredients

• 0.25 teaspoon Active Dry Yeast (Equivalent to 1/4 of a yeast cake)
• 0.5 cup Lukewarm Water (For dissolving yeast)
• 1.75 cups Buckwheat Flour
• 1 tablespoon Molasses
• 0.5 cup Milk
• 0.5 teaspoon Salt
• 0.25 teaspoon Baking Soda
• 0.25 cup Lukewarm Water (For dissolving baking soda)

Instructions

1. 1Dissolve the active dry yeast in 1/2 cup lukewarm water. Let it sit for 5-10 minutes until foamy.
2. 2In a large bowl, combine the buckwheat flour, milk, and salt. Mix well to form a batter. Add the dissolved yeast mixture to the batter and mix until well combined. The batter should be thin enough to pour.
3. 3Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place overnight (8-12 hours).
4. 4In the morning, stir the batter well. Dissolve the baking soda in 1/4 cup lukewarm water. Add the dissolved baking soda and molasses to the batter and mix thoroughly.
5. 5Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each griddle cake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter.
6. 6Serve the buckwheat griddle cakes warm with your favorite toppings, such as butter, syrup, or fruit.