Megan McKenzie's  sourdough buckwheat pancakes

 

1 1/2 C water at body temperature

1 T bakers yeast

1 C buckwheat flour

1/2 C unbleached, all-purpose flour*

1 t sea salt

 

Combine water and yeast, then stir in remaining ingredients.

Let rest for 20 minutes or so at room temperature and then refrigerate overnight.**

 

1 free-range egg

2 T corn or canola oil

1 T real maple syrup or molasses

1 C unbleached, all-purpose flour*

pinch salt

 

Add to batter, and stir just enough to incorporate the egg yolk.

 

1 t baking soda

1/2 C boiling water

milk***

 

Add boiling water to soda and incorporate into batter.

Add enough milk to bring batter to a consistency just thicker than heavy cream.

Cook on a hot griddle and serve with butter and either maple syrup or molasses.

 

*I usually substitute whole-wheat pastry flour for all-purpose flour in all my baking.

**In the morning, if we are feeling particularly keen on pancakes and want them the next day, I reserve a half cup of the batter, add 1/2 C each buckwheat and wheat flour, 1 C of water, and 1/2 t salt.  I let it rest 20 min before refrigerating it o/n.

***I actually use almond milk.  Yumm...