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BUCKWHEAT CAKES (SOURDOUGH) 
3 c. stirred buckwheat flour
1 tsp. salt (optional)
1 c. sifted all-purpose flour
1 pkg. dry yeast softened in 1/4 c. warm water
1 tsp. sugar dissolved in 3 3/4 c. lukewarm water
2 tbsp. brown sugar
1 tbsp. salad oil
3/4 tsp. baking soda

Combine buckwheat flour, salt and all-purpose flour. Add yeast and stir into dry ingredients. Mix well, cover; let stand overnight at room temperature. (Bowl not over half full.) Next morning, stir batter and add brown sugar, salad oil and baking soda. Refrigerate 1 cup for starter (keeps several weeks). Bake on hot, lightly greased griddle. Makes 20 pancakes.

TO USE STARTER:

1 c. lukewarm water
1/2 c. stirred buckwheat flour
1/2 c. sifted all-purpose flour
1/2 tsp. salt
2 tbsp. brown sugar
1/2 tsp. baking soda
1 tbsp. salad oil

Add water, buckwheat flour and all - purpose flour; stir smooth. Let stand overnight as before. When ready to bake, add remaining ingredients. Again, reserve 1 cup batter for starter.

You can add 1/4 cup warm water to the starter and use in place of the yeast in the original recipe, then follow all steps.

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