Buckwheat pancakes

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• 2 cups milk
• 1 1/4 cups buckwheat flour
• 2 1/3 tsp ( 1 package ) active dry yeast
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp baking soda
• 1/4 cup water , lukewarm
• 1 tbs molasses
• 1 egg
• butter , OR
• bacon fat , OR
• maple syrup

1. Scald the milk, and then pour into a large mixing bowl and cool to lukewarm (110 °F).
2. Sprinkle the yeast in the lukewarm milk and let dissolve, about 5 minutes.
3. Add the flours and salt and beat well.
4. Cover the bowl and let sit overnight, 8 to 12 hours. The mixture will rise and fall again.
5. Dissolve the baking soda in the water. Add that mixture, the molasses, and egg to the pancakes and mix well.
6. Let stand a further 30 minutes.
7. Grease a hot (375 °F) griddle with butter or bacon fat. Use about 1/4 cup of batter per pancake. Fry until bubbles break on the surface, then flip over and fry a little longer until cooked through.