Old-Fashioned Sour Buckwheat Pancakes
Ingredients8 h 30 m servings 175
- 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.
- Cover 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 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.
- 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.
Per Serving: 175 calories; 1.4 35.5 6.8 1 230 Full nutrition
ReviewsRead all reviews 3
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.
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...