- 2 cups buckwheat flour
- 1 cup all-purpose flour
- 1 cup buttermilk, or more as needed
- 1/2 (0.6 ounce) cake fresh yeast
- 1 teaspoon white sugar
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup hot water, or as needed
- 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.
05/13/2019
recipepes.com
old-fashioned sour buckwheat pancakes, recipe
PT15M
PT1H
5
455 calories
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