BUCKWHEAT PANCAKES AND STRAWBERRY SAUCE

½ cup medium kasha (buckwheat groats)

¾ cup flour

1 tab. sugar

2 tea. baking powder

1/8 tea. salt

1 cup skim milk

1 egg

2 tab. oil

10 oz. pkg. frozen strawberries

In blender at high speed, blend kasha until ground. In large bowl, mix kasha, flour, sugar, baking powder and salt. Add milk, egg and oil. Stir until flour mixture is moistened.

For sauce; blend strawberries in blender. Add 2 tea. cornstarch. Pour into small saucepan and bring to a boil. Makes four servings.

GERMAN BUCHWEIZEN PFANNKUCHEN

3 cups stirred buckwheat flour

1 cup flour

1/2 tea. salt

1 pkg. dry yeast

1 tea. sugar

2 tab. brown sugar

3/4 tea. soda

1 tab. oil

4 cups lukewarm water

Combine flours and salt. Dissolve the granulated sugar in 3 3/4 cups lukewarm water. Add both to dry ingredients, mix well, let stand overnight at room temperature. The next morning stir batter and add brown sugar, soda and oil. Bake on hot lightly greased griddle. Makes 20 cakes.