It’s easy to make and goes well with Asian cuisines to serve this side dish of snow peas and mushrooms. With grilled tuna, it is fantastic.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 pancakes |
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 (Optional)
- 1 pinch salt
- cooking spray
Instructions
- 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.
- If you don’t use up all the batter, cook pancakes and reheat them later. If you let the batter sit, it will become too sour.
Nutrition Facts
| Calories | 154 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 116 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
We really enjoyed these pancakes. I love buckwheat so I was fulfilled ! the dough was a little too thick and I added some water to get the right texture
Honestly..sorry..i found them kinda too dense…i much prefer a good ol english or Dutch pancake…slender n sweet. The recipe is ok but i wud cut back on the buckwheat in order to produce a soft juicy product.
Meh.