Old-Fashioned Sour Buckwheat Pancakes recipe

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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

Nutrition Info

175.4 calories
carbohydrate: 35.5 g
cholesterol: 1.2 mg
fat: 1.4 g
fiber: 3.5 g
protein: 6.8 g
saturatedFat: 0.4 g
servingSize: -
sodium: 230.3 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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!

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