Buckwheat Pancakes

This is an old Southern recipe from Charleston Receipts, published in 1950.  I have fond memories of my late uncle, R. W. Moffett, making buckwheat pancakes on Sunday mornings at the old family homeplace in Augusta County, Virginia.  I didn't actually like them back then, but wish I could try his pancakes now.  I don't know if this is the exact recipe, but likely close enough.


Buckwheat Pancakes:

2 cups lukewarm water
2 cups buckwheat flour
1 tablespoon melted butter
1 teaspoon salt
1 teaspoon sugar
1 yeast cake (try substituting a packet of dry yeast)
1 tablespoon molasses
1/4 teaspoon soda
1 egg

To 1 and 1/2 cups of lukewarm water, add enough sifted buckwheat flour to make mixture stiff enough to stir easily.  To this, add melted butter, salt and sugar, and yeast (first dissolve in 1/4 cup lukewarm water).   When this has been added, the batter should be a little softer than muffin batter (it must pour from the spoon easily).   If too thick, add a little more lukewarm water; if too thin, add a little more buckwheat flour.   Set aside in warm place to rise overnight.  In the morning, add molasses, soda, and egg.  Beat thoroughly.   Pour by tablespoonful onto hot griddle, turning once.
Serves 6-8.
Submitted by Mrs. Alston Ramsey (Hazel Hunter)