Bulky Buckwheat Pancakes

For Christmas, I received a big box of wheatless flours.  I consider this a baking challenge!  For our lazy Sunday feast, we whipped up some buckwheat pancakes.  The recipe is adapted from The New York Times Cookbook.  They are heartier that ordinary pancakes and full of flavor and fiber.  They are delicious topped with strawberry syrup, honey, agave nectar, maple syrup or brown rice syrup.  Warning:  you do have to do a little bit of advance prep work for these babies.

Combine in a bowl:

2 teaspoons yeast
2 cups scalded milk, cooled to room temperature
2 cups buckwheat flour

Let sit over night (approximately 12 hours).

Mix in:

1/4 teaspoon salt
1/4 cup vegetable oil (I used safflower)
1/2 teaspoon baking soda dissolved in 1/2 cup warm water
1 egg
2 tablespoons molasses
1 tablespoon honey

Pour cakes onto a hot pan and cook as you would regular pancakes.