Ingredients:

Prepare mixture the night before:

3 tsp. or one package of yeast
1/2 c. water
2 tsp. sugar 
2 c. buttermilk 
1/2 c. white flour
1 tsp. salt 
2 c. buckwheat flour

​

Directions:

Dissolve yeast in warm water. Stir together all ingredients in a crock.  Cover crock with tea towel, and let sit in a warm place overnight.

​

Ingredients:

The next morning, add:

2 tsp. maple syrup or sugar
1 c. hot water
2 tsp. baking soda

​

Directions:

Add maple syrup, hot water, and baking soda to the mixture. Stir into a thin batter. Fry on hot, greased griddle. Makes approximately 13-15 pancakes.

Note: You can keep back a cup of the original batter as a starter! Just make sure you add 1/2 tsp. yeast every 3-5 days and store in a cool, dry place.