Paul Allison’s Buckwheat Pancake Recipe

This recipe is from one of customers. It has been in his family since at least the 1920′s and probably dates from before  then.

Doug’s Dad, Paul Allison, grew up on the plains of Colorado during  the depression. Here it is………

Allison Family Buckwheat Pancakes

1 cake yeast*

2 cups lukewarm water

1 cup scalded milk

2 heaping T brown sugar

2 cups buckwheat flour**

1 cup sifted white flour

1 tsp salt

Dissolve yeast and sugar in lukewarm liquid. Let yeast proof. Gradually add buckwheat and white flour, and salt. Beat until smooth. Cover and set  aside to rise overnight. Bake on hot griddle.

* We use an envelope of Fleishman’s–cake yeast is impossible to find.

** We have used toasted–it makes the pancakes darker–with a denser  flavor. We have also used untoasted flour.

We have ground our own  groats–toasting the groats before grinding, and not toasting them. It is  probably similar to maple syrup tastes. Some folks like the darker, and  some like the lighter. If you toast–lightly toast them. The last batch we made, we used Hodgson Mill Buckwheat Flour, but Doug found some small  groats at an International Market from Ukraine that we are anxious to try.  Maybe for New Year’s! Also, we use peanut oil to fry them, and an iron griddle. The traditional  breakfast begins with a half of a sectioned red grapefruit, and orange  juice to drink. Originally–they served side pork. The side pork we have  found is usually far too salty to consume. I have found Hormel’s uncured  bacon and it is close to the old routine. However, now we serve sausage  links and bacon.

After the yeast works–they are even better the next day! Hope you might enjoy them–there is nothing like a yeast buckwheat pancake!


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