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!

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 175 Calories

Ingredients

• 1 teaspoon baking soda
• 1 cup all-purpose flour
• ⅛ teaspoon salt
• 1 teaspoon white sugar
• 1 cup buttermilk, or more as needed
• 2 cups buckwheat flour
• 1 cup hot water, or as needed
• ½ (0.6 ounce) cake fresh yeast

Recipe Instructions

Step 1

Heat a lightly oiled griddle over medium heat.

Step 2

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.

Step 3

Cover the bowl with a dinner plate and let stand in a draft-free place, 8 hours to overnight.

Step 4

Add sugar, baking soda, and salt after the overnight rest. Mix in enough hot water to give batter a thin, pourable consistency.

Step 5

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.