Recipes Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes Old-Fashioned Sour Buckwheat Pancakes 3.8 (4) 4 Reviews 4 Photos Fresh out of the skillet, these buckwheat pancakes go great with homemade sausage. This is a forgiving buckwheat cake recipe, and each kitchen and cook seems to add a personality to the pancakes. Follow the general process; after you have learned that, have fun! Recipe by Scott Magee Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 4 4 4 Prep Time: 15 mins Cook Time: 10 mins Additional Time: 8 hrs Total Time: 8 hrs 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 cups buckwheat flour 1 cup all-purpose flour 1 cup buttermilk, or more as needed ½ (0.6 ounce) cake fresh yeast 1 teaspoon white sugar 1 teaspoon baking soda ⅛ teaspoon salt 1 cup hot water, or as needed Directions Combine buckwheat and all-purpose flours in a mixing bowl. Add buttermilk and yeast. Stir with a spoon until batter is smooth. Add more buttermilk, one tablespoon at a time, if batter is too stiff. Cover the bowl with a dinner plate and let stand in a draft-free place, 8 hours to overnight. Add sugar, baking soda, and salt after the overnight rest. Mix in enough hot water to give batter a thin, pourable consistency. Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles appear and 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. 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. I Made It Print Nutrition Facts (per serving) 175 Calories 1g Fat 36g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 175 % Daily Value * Total Fat 1g 2% Saturated Fat 0g 2% Cholesterol 1mg 0% Sodium 230mg 10% Total Carbohydrate 36g 13% Dietary Fiber 4g 13% Total Sugars 3g Protein 7g Vitamin C 0mg 2% Calcium 51mg 4% Iron 2mg 11% Potassium 236mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved