3 cups buckwheat flour
1 1/2 cups all-purpose flour
3 large eggs
1 1/2 cups milk
1 1/2 cups beer (NOT LITE)
2 tbsp. vegetable oil
1 pkg. dry yeast (or equivalent)
1/4 cup warm water
2 tbsp. sugar

In large mixing bowl put yeast into warm water. Mix to dissolve. Add milk, beer, eggs and oil. Whisk together. Mix buckwheat and all-purpose flour with whisk. Add flour mixture to wet ingredients. Mix with whisk. Set bowl out overnight uncovered. Batter should rise some.

Stir in sugar next day to slow yeast rising. Put covered bowl into refrigerator for two or three more days as batter needs to "age" to enhance flavor.

Cook as you would any pancake batter.

Submitted by: trcathers