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    You are in: Home / Recipes / Buckwheat Pancakes Recipe
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    Buckwheat Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 6 mins

    8 hrs

    6 mins

    Molly53's Note:

    A delicious old recipe similar to sourdough and perfect for the gluten intolerant. Keep 1/2 cup of batter to use as starter for the next day's pancakes. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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    Ingredients:

    Yield:

    pancakes

    Units: US | Metric

    Directions:

    1. 1
      Heat the milk and add boiling water.
    2. 2
      Cool to lukewarm and dissolve the yeast cake in mixture.
    3. 3
      Sift in enough flour to make a batter thin enough to pour.
    4. 4
      Let rise overnight.
    5. 5
      In the morning, add the dissolved soda, molasses and salt.
    6. 6
      Heat a greased griddle until a drop of water skitters across it.
    7. 7
      Cook pancakes and serve hot with the syrup of your choice.

    Ratings & Reviews:

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    Nutritional Facts for Buckwheat Pancakes

    Serving Size: 1 (1724 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 49.9
     
    Calories from Fat 7
    14%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.3 g
    1%
    Cholesterol 1.7 mg
    0%
    Sodium 81.8 mg
    3%
    Total Carbohydrate 9.4 g
    3%
    Dietary Fiber 1.2 g
    4%
    Sugars 0.5 g
    2%
    Protein 1.9 g
    3%

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