Sourdough-Buckwheat Pancakes

Directions

• Step 1
  Sterilize all equipment first by boiling in water for 5 minutes. This includes the container for the starter and all measuring cups and utensils. Combine the 2 cups flour and yeast in the sterile 2-quart glass or glazed ceramic bowl or container. Gradually stir in the water to form a thick, pasty mixture. Cover with a clean dish towel and set container on a baking sheet to catch any overflow that may occur. Place in a warm area, ideally 70°–80°F, and allow to sit for 3–4 days, stirring once each day.
• Step 2
  When the starter is ready it will be bubbly and will have a sour but pleasant aroma. (If starter smells bad or develops a pink or orange tint, throw it out and start over.) The starter is ready to use and can be covered with a tight-fitting lid and stored in the refrigerator at this point.
• Step 3
  The starter will need to be fed once every other week. To feed the refrigerated starter, bring starter to room temperature then add 1 cup warm water and 1 cup flour. Let sit at room temperature for 8 hours and return to the refrigerator. Sometimes a brown liquid byproduct of fermentation called “hooch” will appear on the starter. This is harmless and can be stirred back into the starter.
• Step 4
  Combine 1½ cups of sourdough starter (reserve remaining starter for another purpose) with soymilk, remaining ½ cup all-purpose flour, buckwheat flour, oil, sugar, baking powder, and salt, stirring until well mixed. Allow to rest for 3–5 minutes. Sprinkle batter with baking soda and stir gently.
• Step 5
  Heat an oiled griddle to 375°F. Pour ⅓ cup batter on griddle and cook until bubbles form across the top and the bottom is browned. Flip and cook on the other side until browned.
• Step 6
  Repeat until all pancakes are cooked, as batter does not keep well. Serve with blueberries and maple syrup.