buckwheat latkes

this variation on traditional WV raised buckwheat cakes was
inspired by other buckwheat latke recipes which do not
involve the "sourdough" raising process.

raised buckwheat "starter":

leavening:

blend:
1/4 tsp vitamin C powder
1/4 tsp sugar
1/4 tsp ground ginger
2 tbsp active dry yeast
1 c warm ( ~105 deg F ) distilled water

add and stir:
1 c saved "starter"
2+ c "Preston County" style* buckwheat flour 
to make stiff batter;

* alas, the last mill producing buckwheat flour
in Preston County has gone out of business.
the "style" of flour they produced was very light
colored stone-ground flour from ( de-hulled )
buckwheat groats.
nuts.com sells a similar flour ( but not the
"organic" variety, which contains hulls )

cover and place in warm place overnite to rise;
save raised starter in 1 c portions for starter:
store in refrigerator until next use;

batter:

basic ( traditional WV style ):

add to blender container, and blend:
1 c starter
pinch baking soda
1 c warm distilled water to make thin batter
( thinner batter makes thinner cakes )

optional ( old world latke style ):

add:
1 chopped onion
thinly sliced fresh garlic 
chopped fresh or dried herbs, e.g., basil, oregano, sage, thyme, etc
1/4 c mixed nuts flour

blend well;

adjust batter "thinness" by adding small amounts
of water as necessary;

cakes:

( "grease" cast iron griddle with thin film of
coconut oil, if necessary:
a well-seasoned griddle will need no oil )
heat griddle to ~500+ deg F;

cook cakes 1 at a time:
quick pulse batter;
quickly ladle ~1/6 c batter onto griddle;
flip when bubbles have popped and top is dry;
remove when "done"

cakes may be enjoyed plain, or spread with
your preferred toppings.
i like to use apricot butter
"sandwiched" between 2 cakes