Bob's Yeast Buckwheat Pancakes

Happy New Year!  It's a little late to get these started today, but you could have them for the first Saturday of the year.

This recipe comes from the back of the Bob's Red Mill buckwheat flour bag.  I didn't realize it was vegan until I went to double-check how much milk and eggs to buy.  Um, none.  I decided to give them a shot anyway, and trust the wheat flour to keep them from turning into yeasty crepes.  Actually, crepes have eggs in them.  (Adds maple syrup to grocery list.)

They do taste a little earthier than white-flour pancakes, but that's to be expected with only buckwheat and whole wheat flours.  Kind of a Pioneer Era feel.  The yeast gives an unusual fluffiness that's different than chemical.  If you don't mind planning breakfast the night before, this recipe is for you.

1 C a.p flour
1/2 C buckwheat flour
3/4 tsp salt
1 packet (2-1/2 tsp) dry yeast
1/4 C 100º water
1 C cold water
1 Tb brown sugar
2 Tb melted margarine
1/2 tsp baking soda
1/4 C hot water

1.  Stir together both flours and salt.  Separately, stir together yeast and 1/4 C warm water.  Let sit until it proofs, about 5 minutes.  Add 1 C cold water and stir into dry ingredients.  Cover and refrigerate until doubled or overnight.  The batter will rise to about 4 cups.

2.  Combine brown sugar, melted margarine, baking soda, and hot water.  Stir into batter (it will deflate) and let sit half an hour.

3.  Heat a griddle or skillet over medium-high.  Lightly oil, then drop batter to make size of pancake desired.  It's kind of a thick and sticky batter, so my pancakes ended up a little bigger than I usually make them.  They will not produce as many bubbles as a baking-powder pancake, just a few from the soda.  Cook until tops are set, flip, and cook other side.  Serve hot with syrup or preserves.

Difficulty rating  :)