Skip to main content New this month
Get the Allrecipes magazine

Old-Fashioned Sour Buckwheat Pancakes

Rated as 0 out of 5 Stars
 made it  |  0 reviews   |   photos

"Fresh out of the skillet, these buckwheat pancakes go great with homemade sausage. This is a forgiving recipe, and each kitchen and cook seems to add a personality to the pancakes. Follow the general process, and after you have learned that, have fun!"
Added to shopping list. Go to shopping list.

Ingredients

8 h 30 m servings 172 cals
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Combine buckwheat and all-purpose flour in a mixing bowl. Add buttermilk and yeast. Stir with a spoon until batter is smooth. Add more buttermilk, 1 tablespoon at a time, if batter is too stiff.
  2. Cover bowl with a dinner plate and let stand in a draft-free place, 8 hours to overnight.
  3. Add sugar, baking soda, and salt after the overnight rest. Mix in enough hot water to give batter a thin, pourable consistency.
  4. Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Reserve some batter as a starter for the next batch.

Footnotes

  • Cook's Notes:
  • After making desired number of pancakes, add enough buckwheat flour and buttermilk to make a batter. Cover and let stand in a draft-free place until more pancakes are to be made. Repeat steps 3 and 4 for each batch of pancakes, then make more batter each time following this step. Batter may be kept at room temperature and used repeatedly for 3 weeks. If any batter is left after 3 weeks, discard it.
  • Substitute 1 1/2 packets active dry yeast in 1 cup warm water if preferred.

Nutrition Facts


Per Serving: 172 calories; 1.4 g fat; 35.1 g carbohydrates; 6.4 g protein; 1 mg cholesterol; 230 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 0