Old-Fashioned Sour Buckwheat Pancakes

Prep Time:
15 mins

Cook Time:
10 mins

Additional Time:
8 hrs

Total Time:
8 hrs 25 mins

Servings:
8

Ingredients

Directions

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.

Cover the 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 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.

Cook’s Note

After making desired number of pancakes, add enough buckwheat flour and buttermilk to make a batter. Cover and let stand in a draft-free place until more pancakes are to be made. Repeat Step 3 and Step 4 for each batch of pancakes, then make more batter each time following this step. Batter may be kept at room temperature and used repeatedly for 3 weeks. If any batter is left after 3 weeks, discard it.

Substitute 1 1/2 packets active dry yeast in 1 cup warm water if preferred.

Nutrition Facts (per serving)