Overnight Sourdough Buckwheat Pancakes recipe
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Ingredients
- ⅔ cup all-purpose flour ⅔ cup buckwheat flour ½ cup sourdough starter 1 cup 2% milk 2 eggs, lightly beaten 2 tablespoons unsalted butter, melted and cooled 1 teaspoon baking powder ½ teaspoon vanilla extract 1 pinch salt cooking spray
Nutrition Info
- 153.8 caloriescarbohydrate: 21.1 gcholesterol: 56.7 mgfat: 5.3 gfiber: 1.6 gprotein: 6 gsaturatedFat: 2.7 gservingSize: -sodium: 115.7 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Overnight Sourdough Buckwheat Pancakes
Directions
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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.
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.