Buckwheat Pancakes 2

These Buckwheat pancakes are made with yeast, thereby making them light and fluffy and melt in your mouth tender .
They do require an hour to rise so start the batter at least 1 1/2 hours before you plan to serve.

1 c buckwheat flour
1/2 c unbleached or wholewheat pastry flour
1/2 pkg active dry yeast ( 1 1/2 teas )
1/2 teas salt ( optional )
1 1/4 c very warm water ( about 100 f )
1/2 teas baking soda
1 tablespoon molasses
1/4 c very warm water

Preheat oven to 200 degrees F, then turn it off.
In a large bowl, mix buckwheat and unbleached flours, the yeast, and salt.
Stir in 1 1/4 c of warm water and beat until smooth.
Cover the bowl with a plate and place in preheated oven to rise until very bubbly, about 1 hour. ( be sure oven temp is off ! )

Dissolve the soda and molasses in 1/4 c of very warm water and add it to the buckwheat batter.
Heat a nonstick skillet or griddle.
Mist lightly with a vegetable spray.
Pour small amounts of batter onto heated surface and cook until puffed and bubbly.
Turn and cook the other side about 1 minute.
Serve immediately with your desired topping.

Such a robust flavor ! I also add a shake or two of ground ginger and cinnamon to mine.