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Old-Fashioned Sour Buckwheat Pancakes
Old-Fashioned Sour Buckwheat Pancakes
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
505 minutes
Tangy yeast-raised buckwheat cakes perfect with homemade sausage. Save batter to kickstart next batch.
Ingredients:
  • 2 cups buckwheat flour
  • 1 cup all-purpose flour
  • 1 cup buttermilk, or more as needed
  • 0.5 (0.6 ounce) cake fresh yeast
  • 1 teaspoon white sugar
  • 1 teaspoon baking soda
  • 0.125 teaspoon salt
  • 1 cup hot water, or as needed
Instructions:
  • In a mixing bowl, blend buckwheat and all-purpose flours. Pour in buttermilk and yeast. Stir until smooth. If batter is too stiff, gradually mix in more buttermilk, one tablespoon at a time.
  • Place a dinner plate over the bowl and allow it to rest in a cozy spot for 8 hours or overnight.
  • After allowing the mixture to rest overnight, sprinkle in sugar, baking soda, and salt. Stir in hot water gradually until the batter reaches a smooth and runny consistency.
  • Preheat a greased griddle over medium heat.
  • Spoon batter onto the griddle and cook until bubbly and edges are dry, about 3 to 4 minutes. Flip and cook until browned, about 2 to 3 minutes. Set aside a portion of batter for the next batch.

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