4 cups of lukewarm water
2 1/14 tsp dry yeast
1 tbsp sorgum molasses
1 1/2 tsp salt
1/4 tsp baking soda
Buckwheat flour
Add yeast, molasses, salt, 4 cups of warm water and a sufficient amount of buckwheat flour to make a thin batter. Cover and let rise overnight in a warm place. In morning, add baking soda dissolved in one tsp of cold water. Beat thoroughly. Bake on a hot griddle.
Recipe Notes
No, the recipe does not specify the quantity of buckwheat. Just add a little at a time and it should work out just fine.
If you don't use all the batter to make pancakes, just add a bit more buckwheat flour and place the bowl in the fridge. You should be able to keep this going until the next day and so on.