Q: Growing up in Grandma's house, we had "overnight buckwheat pancakes." She began the starter in the fall, and buckwheat pancakes were our daily breakfast. Once started, she refreshed the starter with pure buckwheat flour and sour milk — soured on the back of the counter daily.
I don't believe she ever used water. I drool for those pancakes today. My question is how did she start it?
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Editor: Readers, do any of you know of a recipe like this? Any help recreating this childhood memory?