2 cups milk
2 cups boiling water
1 pkg. active dry yeast
1/2 teaspoon baking soda
1 cup hot water
1 tablespoon molasses
1 teaspoon salt
4 cups buckwheat flour

In a medium saucepan, heat milk until tiny bubbles form around edges of pan. Combine milk and boiling water. Allow to cool until lukewarm (85-90°F).

Dissolve yeast in the warm liquid. Beat in enough buckwheat flour to make a batter of pouring consistency.

Cover and allow to rise in a warm, draft free place overnight or until mixture is very light and bubbly.

When batter is ready to use, dissolve baking soda in 1 cup hot water (105°F). Add to batter with molasses and salt; beat thoroughly.

Pour batter from the end of a spoon onto a hot greased griddle; bake pancakes until tops are full of bubbles. Turn to brown both sides.

Makes about 40 small flat cakes.

Tip: Reserve 1/2 cup of the batter in the refrigerator to use as a starter in place of yeast for next day’s pancakes. Remove starter from refrigerator and warm to room temperature an hour in advance. (Do not microwave.)