Old-Fashioned Sour Buckwheat Pancakes

Just like my mother used to make. Well worth the overnight process. I cut the recipe in half and still had enough for two days.

Something is not right with this recipe... 3 cups of flour product to 1 cup liquid wasn’t even stirable! The amounts of each ingredient seem way off.. there’s minimal sugar, salt, etc.. they came out grey (just like the batter) flour cakes. No flavor at all.

I don't care for Sour Buckwheat Pancakes but my hubby does. These were made for him. He liked them but would have preferred them to be more sour. The starter had set for a day and a half before cooking. Next time I'll leave them set for 3 or 4 days. I do agree that the liquid measurement was way off. I used almost 2 cups of buttermilk and about 1 1/2 cups of water. They were still thicker like regular pancakes. Not sure if I can keep the rest of the batter but I will certainly try

Recipe worked fine. I would like to know more about the process of keeping the batter going. Do you have to use it daily or can you keep it a few days and then make a new batch? I was trying to make cakes like a friends mother made in West Virginia. They don’t use any white flour at all. Still tasted great with the white flour. If gluten is an issue omit white flour.