Ingredients:
3-4 C very warm water
1 TBSP instant yeast
1 TBSP granulated sugar
dash salt
1 tsp baking soda
2 C buckwheat flour
1 C whole wheat flour
Method:
Dissolve yeast in hot water. Add remaining ingredients and stir until well blended. Let sit on the counter overnight.
Heat a cast iron skillet to medium/high and melt butter (or bacon grease) to coat the skillet. Pour enough batter to coat the bottom of the pan. These are very thin pancakes. You can adjust the amount of flour to make the batter thicker if that’s your preference.
