Recipe - Buckwheat Latkes

1 pack Dry yeast
One half cup Flour
2 cup Warm water
One fourth cup Melted shortening
1 tablespoon Sugar
2 tablespoon Honey
2 cup Milk scalded
One fourth teaspoon Baking soda
1 teaspoon Salt
1 Egg
3 One fourth cup Buckwheat flour (buy at
health food store)

Soften yeast in One fourth c/ warm water. Add sugar to milk as well as remaining
water. Cool to lukewarm before adding softened yeast. Mix dry ingredients
in a large bowl. Make a well in the centre, and pour in liquid mixture.
Stir until smooth.

Cover and let stand in a warm place to rise for 4 hours. Beat down and add
honey , melted shortening, baking soda and eggs. Beat thoroughly until
well mixed.

Brown on both sides on greased griddle or frying pan. Pour honey on
pancakes when serving. Serves 6.

Posted to JEWISHFOOD digest V96 #80

Date: Mon, 18 Nov 1996 12:48:58 0800

From: alotzkar@direct.ca (Al)