1 quart warm water (1/2 of milk)
1 heaping tsp. salt
1/2 cup sourdough starter or 1/2 tsp. active dry yeast
1 tsp. baking soda

In a small crock or earthenware pitcher, combine water and milk. Stir in buckwheat flour to thicken to a stiff batter. Add yeast. Knead until smooth and set in a warm place overnight.

In the morning, add 1 tsp. baking soda dissolved in warm water (this removes the sour taste and increased lightness).

This batter may be used as is, or combine with 1/3 cup corn meal, 2/3 cup buckwheat batter; thin with enough milk or buttermilk to make a pancake batter consistency. Flavor with a little vanilla and a pinch of salt.

Pour batter onto a well-seasoned sizzling hot griddle. Bake for several minutes, then flip and bake other side until center is set and pancake is golden brown. Serve with butter and maple syrup.