Buckwheat Pancakes

Prepare 8 hours before or night before:

1 tsp. salt

1 pkg. yeast

1 1/2 c. buckwheat flour

 1 tsp. sugar

4 c. lukewarm water

Combine dry ingredients. Dissolve yeast in water. Add to dry ingredients and stir well.

 Let stand overnight or 8 hours in a large bowl, covered lightly.

 In the morning add:

1 tbsp. melted shortening

2/3 tsp. baking soda

Mix well. Bake on heated griddle. If all the batter is not used, fill a quart jar 1/2 full and store in refrigerator. Later, add 1 cup water for each cup flour. Stir and let stand. Buckwheat and white flour can also be used in equal proportions, or whole wheat white flour may be substituted.