Recipe - Mothers Buckwheat Latkes

1 Envelope dry yeast or
1 Cake fresh yeast
2 cup Warm water
1 tablespoon Sugar
2 cup Milk, scalded
1 teaspoon Salt
3 One fourth cup Buckwheat flour
One half cup Flour
One fourth cup Melted butter
2 tablespoon Honey
One fourth teaspoon Baking soda
1 Egg

Soften the yeast in One fourth cup of the warm (never hot) water. Add the sugar
to the milk; add the remaining water. Cool to lukewarm this is
important. Then add the softened yeast. Mix together the dry ingredients
in a large bowl; make a well in the cen ter and pour into it the liquid.
Stir to a smooth batter. Cover and let stand overnight (or 4 to 5 hours),
in a warm (just slightly warm) place to rise. Beat down in the morning,
adding the melted butter, honey, soda and egg. Beat well to mix. Bake a s
for any latkes, big or little, as preferred, either on a lightly greased
griddle or in a frying pan, browning first on one side, then the other.
Serves about 6.

Posted to FOODWINE Digest 13 October 96

Date: Mon, 14 Oct 1996 13:11:55 +0300

From: Anat Levi anat@OPTICS.JCT.AC.IL