Bob's Yeast Buckwheat Pancakes:
1 Tbsp Active Dry Yeast.
1/4 Cup warm water.
1 Cup Whole wheat pastry flour.
1/2 Cup Bob's red mill Buckwheat Flour.
3/4 Tsp Salt.
1 Cup cold water.
Dissolve yeast in warm water. Combine dry ingredients. Stir in yeast and cold water. Cover and refrigerate overnight or several hours. Combine and add:
1 Tbsp Turbinado or Brown Sugar.
2 Tbsp melted Margarine.
1/2 Tsp Baking Soda.
1/4 Cup Hot Water.
Let stand 30 minutes then bake an a lightly greased griddle.
Four - Grain Waffles:
1/2 Cup Bob's red mill Brown Rice Flour.
1/4 Cup Whole Wheat Pastry Flour.
1/4 Cup Bob's red mill buckwheat flour.
1/4 Cup Bob's red mill cornmeal.
1 1/2 Tbsp Baking Powder.
(Preferably Aluminum Free).
1 Cup water.
1 Tbsp honey.
1 Egg Yolk.
3 Egg whites (beaten).
1 Tbsp Salad Oil.
Combine flours, cornmeal and baking powder. Separate egg and beat egg whites until stiff. Combine honey, water, egg yolk and oil. Combine liquid and flour, mixing as little as possible. Fold in egg whites. Mixture will be frothy and should be rather thick. Bake on medium-hot baker to a slight crispness. Oil baker lightly with a mixture of 1 Tablespoon lecithin to 1/2 cup salad oil. This recipe tends to stick, even to teflon. Serve with unsweetened applesauce and a little grape jam.
Keeps best refrigerated or frozen.