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 caloriescarbohydrate: 35.5 gcholesterol: 1.2 mgfat: 1.4 gfiber: 3.5 gprotein: 6.8 gsaturatedFat: 0.4 gservingSize: -sodium: 230.3 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Old-Fashioned Sour Buckwheat Pancakes
Directions
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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.