Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

I find the taste of pure buckwheat pancakes too strong so I am using half all-purpose and half buckwheat flour. The pancakes can be served with syrup for breakfast, or like blinis with savory toppings such as smoked salmon and sour cream.

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Recipe Summary

cook:
15 mins
additional:
8 hrs
total:
8 hrs 25 mins
prep:
10 mins
Servings:
8
Yield:
8 pancakes
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir all-purpose flour, buckwheat flour, sourdough starter, and milk together in a 1-quart container with a tight-fitting lid until evenly combined. Cover with lid and let sit on the counter, 8 hours to overnight.

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  • Stir in eggs, butter, baking powder, vanilla extract, and salt the next morning. Whisk until smooth.

  • Spray a skillet with cooking spray and heat over medium heat. Pour about 2 tablespoons of batter into the skillet for each pancake and cook until bubbles form and the tops look dry, about 2 minutes. Flip pancakes over and cook for 1 more minute.

Cook's Note:

If you don't use up all the batter, cook pancakes and reheat them later. If you let the batter sit, it will become too sour.

Nutrition Facts

154 calories; protein 6g; carbohydrates 21.1g; fat 5.3g; cholesterol 56.7mg; sodium 115.7mg. Full Nutrition
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