Mother's buckwheat latkes

1 Servings

Ingredients

Quantity Ingredient
1 Envelope dry yeast -or-
1 Cake fresh yeast
2 cups Warm water
1 tablespoon Sugar
2 cups Milk, scalded
1 teaspoon Salt
3¼ cup Buckwheat flour
½ cup Flour
¼ cup Melted butter
2 tablespoons Honey
¼ teaspoon Baking soda
1 Egg

Directions

Soften the yeast in ¼ cup of the warm (never hot) water. Add the sugar to the milk; add the remaining water. Cool to lukewarm -- this is important. Then add the softened yeast. Mix together the dry ingredients in a large bowl; make a well in the cen ter and pour into it the liquid.

Stir to a smooth batter. Cover and let stand overnight (or 4 to 5 hours), in a warm (just slightly warm) place to rise. Beat down in the morning, adding the melted butter, honey, soda and egg. Beat well to mix. Bake a s for any latkes, big or little, as preferred, either on a lightly greased griddle or in a frying pan, browning first on one side, then the other.

Serves about 6.

Posted to FOODWINE Digest 13 October 96 Date: Mon, 14 Oct 1996 13:11:55 +0300 From: Anat Levi <anat@...>

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