Buckwheat Cakes with Applesauce

The night before you plan to make the pancakes, dissolve yeast in 2 cups of the warm water. Stir in the buckwheat flour, cover, and leave to rise overnight.

The next morning, remove ½ cup batter to use as a starter for the next batch of pancakes (see Note). Dissolve the baking soda in ½ cup of the remaining water. Stir this mixture into the batter along with the salt and sugar. Add the remaining 1 ½ cups water to the batter. Beat the eggs separately and add to the mixture. Add the oil.

Heat a heavy, well-seasoned griddle or frying pan. Pour ¼ cup batter onto the griddle and swirl to make them thin. Cook each side until lightly browned and serve immediately with warm applesauce.

Note: Store the reserved starter in a jar in the refrigerator for several weeks at a time. The night before you plan to make the pancakes, add 1 tsp. of yeast to the starter, then add the water and buckwheat flour as above. Proceed with the recipe. The pancakes will have a pleasant sourdough flavor.