Buckwheat Pancakes

I've been craving some buckwheat pancakes for the past few weeks. Probably haven't had them for ~50 years. I did look at some package mixes at the grocer, but decided that I'd forgo the relatively high sodium levels and unpronounceable ingredients listed on the labels. But the craving persisted. So, yesterday when I stumbled upon some buckwheat flour the decision was made to made up a big batch for Sunday breakfast. They were good!
Simple pleasures.

[Jenise]

Do you just substittute buckwheat for normal flour, or does a buckwheat pancake require something extra?

Jenise-
Most recipes call for a 50/50 blend of buckwheat and white flour. I wanted a bit more buckwheat flavor so I did 2/3 mix of buckwheat. I don't see why a simple substitution of either of these blends this into your regular pancake recipe shouldn't work. I was mucking about and substituted sourdough starter for milk and also threw in some vanilla and some ginger, but that stuff is optional.

I use mostly buckwheat in mine. Make them up the night before with yeast, cover, and just let them go up and down all night. Wonderful!

Buckwheat Pancakes:
½ Tablespoon yeast
1 ½ Tablespoon honey
2 ¼ Cups Warm water
1 Cup Buckwheat flour
1/3 Cup White flour
½ Teaspoon Baking soda in 2 Tablespoons Water

Dissolve yeast and honey with warm water in a bean pot or similar vessel. When yeast proofs, add flours and stir thoroughly. Cover and let stand overnight. In morning stir in soda dissolved in water. Grill in “silver dollar” size on 400 degree F grill that is well greased. Recipe makes 30 small pancakes. Easily doubles.

Bump up. Recipe posted!