Gluten Free Sourdough Buckwheat Pancakes

I was thrilled when I tried this recipe for the first time. These pancakes are eaten by everyone in our family, those with and without food restrictions. They are fluffy and delicious.

• This recipe makes about 60 pancakes that are made with 1/4 cup of batter. I often make a full batch and freeze individual portions to eat later.
• I have also cut this recipe in half and used only one egg
• This recipe will also work with egg replacer, I use Ener-G
  
  Ingredients

1 cup sourdough starter

http://meatandveggiegirl.blogspot.com/2009/06/gluten-free-corn-free-soy-free.html

1 1/2 - 2 cup warm water about 85 degrees

1 cup buckwheat plus 1 1/2 cup flour mix

I alter this depending on my mood and how wheat-y I want the pancakes to be. Also dependent on how much flour mix I have on hand.
Mix ingredients in a glass or plastic container and stir with a non-metal spoon. Cover and place in a dark corner.

The photo above is right after I mixed the batter. The photo below is after the starter is allowed to rise and the final ingredients are added. My starter takes about 3 hours to rise but can rest for up to 12 hours. I usually let the starter set overnight and mix the remaining ingredients in the morning.
This was only 1/2 of the recipe. It truly makes a ton.

Remaining Ingredients: Add after the starter is allowed to rise

3 eggs

1/4 cup sugar (can omit)

1/4 cup canola oil or coconut oil or whatever butter/shortening you can use

1tsp. baking soda

1 T vanilla

1 tsp. salt

Preheat your cast iron skillet. Oil it and pour about 1/4 cup of batter for each pancake.

Woo Hoo. Watch them bubble. After cooking I top with coconut oil (no butter for me), fruit and/or homemade syrup. (I cannot make myself buy 100% maple syrup-it's just too expensive). Agave nectar is also yummy.