This recipe, from the Charleston Junior League cookbook’s Mrs. Alston Ramsey, is some trouble, but wonderful. It requires that you make the pancake batter at night, adding egg in the morning, so the yeast will work in warm batter. My husband and I had these light but intensely flavorful pancakes this morning!

INGREDIENTS

2 cups lukewarm water
2 cups Mt. Folly Farm Buckwheat Flour
1 tablespoon melted butter
1 teaspoon of salt
1 teaspoon sugar
1 yeast cake, or packet of yeast
1 tablespoon sorghum (try Townsend’s Sorghum)
1 egg

INSTRUCTIONS

To the 1 ½ cups of lukewarm water, add sifted buckwheat flour to make a mixture stiff enough to stir easily. To this, add melted butter, sale and sugar, and yeast. When this is has been added, the batter should be a little softer than muffin batter, pouring from a spoon easily. If it is too thick, add a little more lukewarm water; if it is too thin, add a little more buckwheat flour. Set aside in a warm place to rise overnight.

In the morning, add sorghum and egg. Beat thoroughly. Pour by tablespoon onto a hot griddle, turning once. Serves 6-8.