sour dough buc wheat pancake mix?

Nana's Buckwheat pancakes

Starter:

Dissolve 1 cake (pkt) yeast in small amount of water.

Let sit 5 minutes. Add to

2 cups milk

1 cup water

1/2 tsp salt

1 Tbsp sugar

Flour (amount varies due to flour heaviness, but try

2 cups buckwheat

1 cup white

Batter should not be too thin, but just so it will pour

nicely.

Put in warm place to rise overnight.

In morning mix

3/4 tsp baking soda in small amount of water.

Add to starter.

Stir vigorously & bake on griddle. Turn once.

(Note: If it doesn't rise, make batter thicker)

Keep at least a cup of starter in the fridge.

The above is copied verbatum from a recipe from my Nana.

It is my dad's favorite breakfast, and mine.

What was left out is how to make pancakes from the

starter. I decrease the Milk and Water by about a

5th, and use "Cook's Judgement" on the rest of the

ingredients (except for the baking soda). Leave this

out the night before to rise and sour.

The cakes get more sour the longer you have the

starter, and can be reduced by using less starter.

Sourdough Buckwheat Pancakes

2-1/2 teaspoons instant active dry yeast

1 cup all purpose white flour

1 cup buckwheat flour

1 teaspoon salt

4 teaspoons Lora Brody's Sourdough Bread Enhancer

3 tablespoons sugar

4 tablespoons non-fat dry milk

4 large egg yolks (reserve the whites in the refrigerator)

3 tablespoons (1-1/2 ounces) unsalted butter, melted and slightly cooled

1-1/2 cups warm water

Bread Machine method: Place all the ingredients in the bread machine, program for DOUGH or MANUAL. Keep an eye on the batter to make sure it doesn't overflow the pan during the rise cycle.

Processor/mixer/ methods: Dissolve the yeast in the warm water. Place the remaining ingredients in the work bowl of the food processor fitted with the plastic blade, or in a mixing bowl. Process or mix with an electric mixer fitted with the standard beater, or mix by hand with a wire whisk, to incorporate the butter and finally the water. Process or mix for 40-60 seconds, scraping down the sides of the bowl to incorporate all the dry ingredients. Pour the batter into a 2 quart mixing bowl, cover with plastic and allow to rise for one hour at room temperature, or overnight in the refrigerator.

To cook: Heat 1 tablespoon of butter in a griddle or large frying pan set over moderate heat. When the butter sizzles use a 1/4 cup measure to ladle out 3" pancakes. When the underside is nicely browned turn and cook the other side. If the batter seems too thick (it should be the consistency of heavy cream), thin it with a little water. Serve hot with lots of butter and real maple syrup. Makes 12 -18 pancakes.

Sourdough Pancake Recipe:

2 cups sourdough starter, room temperature

2 tablespoons sugar

4 tablespoons olive oil

1 egg

1/2 teaspoon salt

1 teaspoon baking soda

1 tablespoons warm water

In a large bowl, add sourdough starter, sugar, egg, and olive oil; mix well.

Dilute 1 teaspoon baking soda in 1 tablespoon of warm water. Only add baking soda to batter just before you are ready to cook the pancakes. Fold gently into the sourdough batter (do not beat). This will cause a gentle foaming and rising action. Let the mixture bubble and foam a minute or two.

Heat up a lightly greased griddle until fairly hot; then pour batter onto the griddle. For each pancake, pour 1/4 to 1/2 cup batter onto hot griddle. Cook 1 to 2 minutes on each side or until golden brown. Serve on hot plates.

http://whatscookingamerica.net/Bread/SourdoughPanc...

Bucwheat