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Belgian   -   Buckwheat Pancakes   adapted from Everybody Eats Well In Belgium

Description
Ingredients
  • 1 1/2 Packages Active Dry Yeast
  • 3 Cups Milk -- 100 degrees
  • 1 1/4 Cups Buckwheat Flour
  • 2 Cups All-Purpose Flour
  • 1/3 Cup Sugar -- optional
  • 2 Teaspoons Salt
  • 4 Large Eggs -- lightly beaten
  • 2 Cups Water
  • 3 Tablespoons Unsalted Butter
Directions Dissolve yeast in milk. Let rest for 5 minutes or until foamy. In a large mixing bowl, whisk together buckwheat flour, flour, sugar, and salt. add eggs, and yeast mixture. Add the water a little at a time to achieve the desired consistancy of batter. Cover the bowl and let rise until doubled in volume about 1 hour. Brush the surface of a hot griddle with the butter and make pancakes using a 1/2 cup of batter at a time.
Serves 10
Time to Make 0:00



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