Photo: David Holifield
Ingredients
- 1 quart buckwheat flour
- 1 pint fine Graham flour
- 1 teaspoon salt
- 1 tablespoon molasses
- warm water (as needed)
- 1 cake yeast (dissolved in warm water)
- 1 teaspoon baking soda (for next morning)
Directions
1
In a bowl, combine buckwheat flour, Graham flour, salt, and molasses.
2
Add enough warm water to make a thin batter.
3
Stir in the dissolved yeast and beat well.
4
Cover and let rise overnight.
5
In the morning, add baking soda dissolved in a little boiling water.
6
Fry on a hot griddle, saving about 2 cups of the batter for the next night.
7
Repeat the process each night, adding saved batter to improve the mixture.