old fashioned sour buckwheat pancakes
Recipes
Pancake
Old Fashioned Sour Buckwheat Pancakes
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!
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.
