Buckwheat Pancakes (Yeast Method) - cooking recipe

Ingredients

2 2/3 cups all-purpose flour
1 1/3 cups buckwheat flour
1 teaspoon salt
1 (1/4 ounce) package dry yeast (2-3 tsp)
2 1/2 cups water (warm)
3 tablespoons brown sugar
3/4 teaspoon baking soda
2 tablespoons oil

Preparation

Combine flours and salt.
Soften yeast in warm water; stir in 1 tablespoon brown sugar.
Stir this liquid into the dry ingredients and mix well.
Be sure to use a large enough bowl so that your bowl is no more than half full at the beginning to allow plenty of room for rising.
Cover and let stand overnight at room temperature.
Next morning, stir batter, then add remaining sugar, the baking soda and oil and mix well.
If you want to try using a starter next time, reserve 1 cup of batter (it will keep for several weeks in the refrigerator).
Fry the remaining batter in a lightly greased frying pan or griddle (I prefer cast iron) as you would for regular pancakes, turning once.
To use starter:
When you are ready to prepare the recipe again, place starter (all of it) in a large bowl (see warning, step 4 above).
Add 2 1/4 cups warm water, 2 1/4 cups flour, and 1 1/4 cups buckwheat flour and stir until smooth.
Cover; let stand overnight as before.
Next morning stir batter, then add 2 tablespoons brown sugar, 3/4 teaspoons soda and 2 tablespoons oil.
Repeat steps 7 and 8 above.