These Buckwheat pancakes are made with yeast, thereby making them light and
fluffy and melt in your mouth bid . They do require an hour to rise so
start the batter leastwise 1 1/2 hours before you plan to help.

Preheat oven to 200 degrees F, then turn it off. In a large stadium, mix
buckwheat and unbleached flours, the yeast, and saltiness. Stir in 1 1/4 c of
warm water and beat until smoothen. Cover the bowl with a plate and place in
preheated oven to rise until very foaming, roughly 1 hr. ( be sure oven temp
is off ! )

Dissolve the soda and molasses in 1/4 c of very warm water and add it to
the buckwheat buffet. Heat a nonstick skillet or griddle. Mist lightly with
a vegetable sprayer. Pour small amounts of batter onto heated surface and
cook until puffed and foaming. Turn and cook the other side around 1 bit.
Serve immediately with your desired topping.

p.s. - I am a dedicated buckwheat fan ! Such a robust flavor ! I also add
a shake or two of ground gingery and cinnamon to mine.